Pulled Bread
Use a loaf of whole wheat bread not more than twenty-four hours old. Cut or whittle away the crust, then begin at one end and pull and tear the loaf in two lengthwise, then separate the halves into quarters, and then into eighths. If the loaf is large, these pieces can be divided again. Cover a large pan or biscuit sheet with paper, lay the bread upon it, and put in a moderate oven for half an hour or until it is dry and a golden brown. It must be crisp to the center.
This will keep some weeks in a tin box, but should be freshened in the oven before using.
Deviled Toast
Cut any dark bread into thin slices and toast a golden brown. Mix well together one tablespoonful of butter, one quarter of a teaspoonful of mustard, a little cayenne and a little onion juice, and spread on the toast. Sprinkle over it a little grated cheese, and set it in the oven till it is hot and serve at once.
Hominy Crisps
To one cup of hominy that has been cooked and mashed through a sieve, add a little salt and whole wheat flour to make a very stiff dough. Knead well and roll it as thin as possible. Cut in squares, puncture it with a fork, and bake in a hot oven.
Cooked oatmeal may be used in the same way.