Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Croûtons (Duchess Crusts)
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CONTENTS · BIBLIOGRAPHIC RECORD

Croûtons (Duchess Crusts)

Cut stale bread in one-third inch slices and remove crusts. Spread thinly with butter. Cut slices in one-third inch cubes, put in pan and bake until delicately brown, or fry in deep fat.


CONTENTS · BIBLIOGRAPHIC RECORD
  Crackers with Cheese Cheese Sticks  
 
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