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Bread Dust

Two or three times weekly spread leftover scraps upon a tin plate or baking pan and dry perfectly in moderate oven. Throw out soft or soggy bits and keep the brown pieces separate from the white in a separate jar. While the dried bits are still warm, crush to powder on board with rolling-pin. Do this thoroughly, leaving no gritty particles. Keep in closed jar in dry place. Invaluable for breading croquettes, fried fish, chops, etc. Roll the article to be breaded first in a beaten egg, then in bread dust to which have been added a little salt and pepper.