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Sippets, Superlative

Cut slices the third of an inch thick from a stale loaf. Trim away the crust, lay the bread on a dish, and pour upon it as much cream or good milk as it will absorb. Let it soak for an hour, then take it up carefully, and fry it in hot fat till it is lightly browned. Drain, and serve hot. Or cut the crumb of a stale loaf into slices as thin as a sixpence; stamp these into fancy shapes, and fry in hot fat till crisp. Sippets thus made are useful for making borders to dishes, and may be fixed in position with a paste made with white of egg and flour.