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CRISPED BREAD (Cut the crust from stale bread)

Cut the crust from stale bread. Slice it as thin as a wafer, dry it on a pan lined with paper, in the oven, leaving the door open. When entirely dry close the oven door and brown slightly.

ZWIEBACK-This of course simply means twice baked bread. Cut bread, or better still, rusk, one-half-inch thick, in neat squares. Set these on a paper in the bottom of a dripping-pan in the oven, leaving the door open. When dry, close door and bake a delicate brown.

Zwieback is often made of sweetened bread.