It is a delicious breakfast or tea cake.
BROWN-BREAD BREWIS.
Dry all bits of crust or bread in the oven, browning them nicely.

To a pint of these, allow one quart of milk, half a cup of butter, and a teaspoonful of salt.

Boil the milk; add the butter and salt, and then the browned bread, and simmer slowly for fifteen minutes, or until perfectly soft.

It is very nice.

Bits of white bread or sea biscuit can be used in the same way.
CRISPED CRACKERS.
Split large soft crackers, what is called the "Boston cracker" being best; butter them well as for eating; lay the buttered halves in baking-pans, and brown in a quick oven.