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Bread to Serve with Soups
BREAD TO SERVE WITH SOUPS.
CROUTONS.
Small squares of light bread, either fried or toasted in melted butter.
BREAD STICKS.
Cut very thin sticks out of stale light bread. Brush with butter and toast light brown. Serve six or eight or tie together in bunches.
BEATEN BISCUIT STICKS.
Roll out beaten biscuit dough. Cut into sticks and bake in oven.
BREAD CHIPS.
Cut slices of light bread with small, round cutter. Cut out thin rounds and toast brown after being brushed with melted butter. Serve at least six to one person.
TOASTED CRACKERS.
Brush with butter. Put in oven to get crisp and lightly colored. Serve hot.
CRACKER DUST.
Grind crackers into dust. Run in oven to freshen. Serve in dish with silver spoon. 24
- Croutons: hotter oven, less time. Fried or oven-toasted in butter is still the method. A modern oven at 375°F for 10–12 minutes, turned once, gets there faster than the slow drying this chapter assumes.
Serving something with soup was a matter of table form as much as appetite. Croutons, bread sticks and poached forcemeat balls all appear in period service manuals as the correct accompaniment to a clear soup, and a cookbook of this class was expected to tell a housekeeper which went with which.