Put slices of stale bread in a slow oven till they are perfectly dried
up. Break them in pieces and reduce them to coarse powder with a rolling
pin; sift them, and they are ready for use.
Bread-crumbs are better than cracker-crumbs; the latter, when reduced to
powder, are too floury, and besides, there is always stale bread enough
in a kitchen to make crumbs.
The above crumbs are rather brown.
_White crumbs._--Cut in rather large dice the soft part of stale bread,
put the pieces in a new and coarse towel, rub between the hands so as
to reduce the pieces of bread to crumbs; pass through a colander or
through a sieve, according to need, coarse or fine, and use.