They may then be easily rolled fine with a rolling-pin or run through the food chopper and then sifted, put in a jar, stood in a dry place until wanted, but not in an air-tight jar.

Tie a piece of cheese-cloth over the top of jar.

These crumbs may be used for crumbing eggplant, oysters, veal cutlets or croquettes.

All should be dipped in beaten white of eggs and then in the crumbs, seasoned with salt and pepper, then floated in a pan of hot fat composed of 2/3 lard and 1/3 suet.

All except veal cutlets.