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Croutons

Cut some slices a third of an inch in thickness off a kitchen loaf and cut from these with an ordinary paste-cutter or a sharp knife, crescents, squares, lozenges, oblongs, ovals, rounds, stars, or any other shape desired; fry them in boiling fat, but using butter in preference. The frying basket gives a more even color, but the fryingpan, with plenty of fat, butter or oil, may be used, if more convenient. Drain on a cloth or paper before using. For Soups: Cut the slices of bread half an inch thick, and then into dice. Fry them as before, drain and service in a deep plate, or sliver covered dish.