o "set" loosen around the edges and from the bottom with a
knife. When cooked turn one side over on the other half, loosen
entirely from the pan, then slide carefully on a hot platter and serve
at once. Garnish with parsley.

CROUTONS AND CRUMBS

Still another way is to make croutons. Cut stale bread into small
pieces, size of dice, brown in hot oven and serve with soup instead of
serving crackers. Small pieces of bread that cannot be used otherwise
should be spread over a large pan, placed in a moderate oven and dried
until crisp. They may then be easily rolled fine with a rolling-pin or
run through the food chopper and then sifted, put in a jar, stood in a
dry place until wanted, but not in an air-tight jar. Tie a piece of
cheese-cloth over the top of jar. These crumbs may be used for
crumbing eggplant, oysters, veal cutlets or croquettes. All should be
dipped in beaten white of eggs and then in the crumbs, seasoned with
salt and pepper, then floated in a pan of hot fat composed of 2/3 lard
and 1/3 suet. All except veal cutlets. They should be crumbed, not
floated in deep fat, but fried slowly in a couple tablespoonfuls of
butter and lard.

Also fry fish in a pan of hot fat. Shad is particularly fine, prepared
in this manner (when not baked). Cut in small pieces, which when
breaded are floated in hot fat. If the fat is the right temperature
when the fish is put in, it absorbs less fat than when fried in a
small quantity of lard and butter.

"ZWEIBACH"

Cut wheat bread in slices not too thin. Place in a warm, not hot,
oven, and allow it to remain until thoroughly dry and crisp. Place in
a toaster or a wire broiler over a hot fire and toast a golden brown
and allow it to remain in the oven until toasted. Keep in cool place
until used. Zweibach is considered more wholesome than fresh bread.

"GERMAN" EGG BREAD

Cut stale bread into slices about 3/4 inch thick. Cut slices in half,
and soak for a few minutes, turning frequently, in the following
mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed
smooth with a little of the cold milk and a pinch of salt. Fry half
dozen slices of thinly-sliced bacon in a pan. Put bacon, when fried,
in oven to keep hot. Dip the slices of soaked bread in fine, dried
bread crumbs and fry quickly in the bacon fat (to which has been added
one tablespoon of butter) to a golden brown. Serve at once on the same
platter with the bacon, or instead of using bacon fat, fry