Fried Bread.
Cut slices of stale bread into half-inch squares. Put into a small frying-pan or granite-ware saucepan six tablespoonfuls of lard, and set on the fire. When the lard is so hot that it smokes all over, put in one square of the bread. If this becomes browned in one minute and a half, the lard is hot enough; if it is not hot enough, make another test very soon. Now put in the rest of the squares of bread,—there should be about half a pint. Fry until brown, which will be in about a minute and a half. While the bread is frying, stir it with a fork, in order that all parts may be equally browned. Take from the fat with a skimmer and drain on brown paper. When the fat has become slightly cooled, strain it through a piece of cheese-cloth and it will be ready to use again.
This bread is to serve with tomato, pea, and other soups.