The crusts of bread may be cut in blocks, browned in the oven, and put aside to serve with soups. They may also be used in scalloped dishes, as scalloped tomatoes and cabbage. Dry the unsightly and rougher pieces, grind or roll and use for breading.

Bread Muffins

Break into bits sufficient stale bread to fill a quart measure. Cover them with one pint of cold milk, soak for fifteen minutes, and then with a spoon stir and beat them to a smooth paste; add the well-beaten yolks of three eggs, a tablespoonful of melted butter, and one cupful of flour that has been sifted with a heaping teaspoonful of baking-powder; fold in carefully the well-beaten whites of the eggs, and bake in twelve greased muffin-pans, in a quick oven, for twenty minutes.

Muffins left over from breakfast may be pulled, not cut apart, and toasted for luncheon or supper.