Put bacon, when fried, in oven to keep hot.

Dip the slices of soaked bread in fine, dried bread crumbs and fry quickly in the bacon fat (to which has been added one tablespoon of butter) to a golden brown.

Serve at once on the same platter with the bacon, or instead of using bacon fat, fry the crumbed bread in sweet drippings, or a tablespoonful each of lard and butter.

This is an appetizing and wholesome breakfast or luncheon dish, served with a tart jelly, either currant or grape.
CREAMED TOAST Partly fill a large tureen with slices of crisply-browned and buttered toast.

(Slices of bread which have become dry and hard may be used for this dish.) When ready to serve, not before, pour over the toasted slices 1 quart of hot milk to which 1 teaspoonful of flour or cornstarch has been added, after being mixed smoothly with a little cold milk or water and cooked a few minutes until thick as cream.