The 1918 Fanny Farmer Cookbook

Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread,

from which centres are removed, are fried in deep fat and called croûstades; half−inch cubes,

browned in butter, or fried in deep fat, are called croûtons.

Uses for Stale Bread

All pieces of bread should be saved and utilized. Large pieces are best for toast. Soft stale

bread, from which crust is removed, when crumbed, is called stale bread crumbs, or raspings,

and is used for puddings, griddle−cakes, omelets, scalloped dishes, and dipping food to be

fried.

fish,

Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and

sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets,

meat, etc.

Chapter IV − BREAD AND BREAD MAKING