Good at any meal.
SOUR BREAD.
If, by any mishap, bread has soured a little, make into water toast or brewis, adding a teaspoonful of soda to the water or milk.
TO USE DRY BREAD.
Brown in the oven every scrap that is left, seeing that it does not scorch.

Roll while hot and crisp, and sift, using the fine crumbs for croquettes, &c., and the coarser ones for puddings and pancakes.

Keep dry in glass jars; or tin cans will answer.
BREAD PANCAKES.
One cup of coarse crumbs, soaked over-night in a quart of warm milk, or milk and water.

In the morning mash fine, and run through a sieve.

Add three eggs well beaten, half a cup of flour, a large spoonful of sugar, a teaspoonful of salt, and, if liked, a little nutmeg.