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Left-Over Bread Crusts

Bread crusts added to a soup or stew and well-boiled will make the best of thickening, the whole being passed through a sieve to ensure evenness.

Croutons are stale pieces of bread, dipped a second in cold water, cut into neat squares, and either fried or browned in the oven with a dot of butter on each.

When kidneys are floured, browned in dripping and water added, if several crusts are broken in and allowed to simmer with the meat, then well beaten with a fork, the gravy will be found deliciously thick.

Crusts may also be used in scalloped dishes, as scalloped tomatoes, cabbage, etc.

Cut crusts into small squares. Then make ordinary lemon jelly and while still hot pour over the crusts. When cold, the whole is turned out and served with either custard or cream.