Cassell's dictionary of cookery

gone low, and let them stay all night; roll them next morning into crumbs. Put into a frying-pan some butter or Lard, and when it is on the point of boiling, add the bread-crumbs. Stir them till they are of a clear brown colour. Take them out with a slice, and put them on blotting-paper before the fire, to draw away all the fat ; or they may be browned in a gentle oven without butter. Bread-crumbs so prepared are useful for serving with game of any sort. Bread Crusts, Grilled for Soup and Cheese. — Toast bread-crusts in front of a very small fire, and on a wire toaster. A little butter may be rubbed over them before they are put into the soup tureen. Untoasted bread swells, and is likely to spoil the appearance of the soup. Crusts for toasted cheese are pulled, rough pieces, from a fresh loaf, and then browned in the oven or in front of a fire. Bread Custard Pudding.— Make a custard according to the size of pudding required. A pint uf custard will fill a mediumsized dish. Cut slices of thin bread and butter, to suit the dish, and over each layer throw currants, sugar, and finely-cut candied lemon, and a little nutmeg. Pour the custard over by degrees so that the bread may be well •saturated, and let it stand an hour before putting it into the oven. Just before it is put in, throw over the last of the custard, and bake in a moderate oven for half an hour. Probable cost, about Is. Sufficient for five or six people. Bread, French.— Stir into four pounds of flom- flavoured with three ounces of salt, half a pint of good sweet yeast, the yolks of two eggs, and the whites of three beaten separately, and a pint of warm milk. Stir all till well mixed into a thin dough, and let it rise for a few minutes. Make the dough into loaves of the size required, and bake in a brisk oven with or without tins. Time to bake, from threequarters to one houi\ Probable cost, Is. Sufficient for three loaves. Bread Fried for Soup.— Cut some slices of bread about half an inch thick, and, the crust being removed, shape into squares, ovals, or round pieces. These pieces of bread are to be about the size of a two-shilling piece, care being taken that they are all cut of the same thickness and size. Prepare twenty or thirty of such j^ieces, and put them into a jian with sufficient butter; place them over a quick fire, and turn them continually until the}' are browned. Remove the fried pieces of bread from the jian, let them drain on a piece of white calico, and then place them in a tureen. About ten minutes before sending them to table pour over them some thin boiling purée. Any kind may be used for this purpose, either tliat of carrots, turnips, lentils, or peas. Add a small piece of sugar to the purve before using it. Bread Grater .^ — A bread-grater is a tin cylinder perforated with holes upon each side, and as its name implies is used to crumble bread for forcemeats, &-c. Although many cooks dispense -with it entirely, and merely rub the bread between the palms of the hands, the crumbs thus prepared are not nearly so smooth and even as when this little article is used. Probable cost. Is. to Is. 6d. Bread, Home-made.— Make a cavity in