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Toast, for Soup

Cut a slice of thin bread, toast it lightly on both sides, and cut it into dice not larger than a quarter of an inch square. Throw these into a frying-pan with hot fat, and turn them about till they are quite crisp. Lift them out with an egg-slice, and put them on an inverted sieve before the fire for a minute or two to drain them from the fat. Serve them on a separate dish. Time to fry the dice, about a minute.