When it begins to "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.