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Croustades of Bread

With a cooky cutter, shape stale bread into circles, diamonds or squares, having them one and onehalf inches high. Remove the centers, leaving cavities sufficient to hold about two tablespoons of any suitable mixture. Fry these cases in deep fat or, if preferred, brush over with melted butter and set in the oven to brown. When prepared, these may be filled with creamed meat, fish, game or vegetables.