Cut stale bread into 1/2 inch slices, remove the crust and cut into
1/2 inch cubes. Drop them into hot fat, which should be hot enough to
brown them, while you count 40; drain and sprinkle with salt.


FRENCH TOAST.

1 egg.
1 cup milk.
1 ssp. salt.
4 to 6 slices of stale bread.

Beat the egg lightly with a fork in a shallow dish, add the salt and
milk. Dip the bread in this, turn; have a griddle hot and well
buttered, put the dipped bread on the hot griddle, brown, then put a
little piece of butter on the top of each slice, turn and brown on the
other side. To be eaten hot with jelly or with butter and sugar.


SANDWICHES.

Chop very fine cold ham, corned beef or tongue, adding a little of the
fat. Mix 1 tsp. of dry mustard, 1 ssp. of salt, a few drops of lemon
juice with cold water to a stiff paste; add to it 1/4 cup butter
creamed. Cut bread--at least 1 day old--in very thin slices, spread
with the mustard and butter paste, then with the meat. Put two slices
together and cut into any shape desired. (Chicken or veal sandwiches
may be made by chopping the meat very fine, and adding to it a little
of the cooked salad dressing or mayonnaise.)