To Fry Bread to Serve with Soup


Cut some slices a quarter of an inch thick from a stale loaf; pare off the crust and divide the bread into dice, or cut it with a small paste-cutter into any other form. For half a pound of bread put two ounces of the best butter into a frying-pan, and when it is quite melted, add the bread; keep it turned over a gentle fire until it is equally coloured to a very pale brown, then drain it from the butter, and dry it on a soft cloth, or on a sheet of paper placed before a clear fire upon a dish, or upon a sieve reversed.