SOUP STICKS
Cut stale bread into slices, remove the crusts, and spread with butter.
Cut into strips and brown slowly in the oven. Save the crusts and prepare
Dried Bread Crumbs with them.
[Illustration: FIGURE 42.—DRIED BREAD CRUMBS. (Note that the jar is covered with a cloth.)]
DRIED BREAD CRUMBS
Dried Bread Crumbs may be prepared from crusts and small pieces of bread. Dry the bread in a slow oven or in a warming oven. Crumb it by rolling on a pastry board or putting it through a meat grinder. If fine crumbs are desired, sift the crushed bread. Place the fine and coarse crumbs in separate jars. Cover the jars by tying a piece of muslin over each. (The muslin covering can also be conveniently secured by means of a rubber band.) If each jar is tightly covered with a lid, air is excluded from the crumbs and molds often grow on them. Bread crumbs thoroughly dried and stored as directed will keep for several months (see Figure 42).
QUESTIONS
Explain why thick soup may serve as a valuable part of a meal.
Why is it served as the first course of a meal?
Is the mashed potato of Potato Soup strained before or after adding it to the other ingredients? When is the Corn Soup strained? How is the flavor extracted from the onion in preparing Potato Soup? How is the flavor extracted for Corn Soup? From this explain the difference in straining the soups.
If fresh corn were used for this soup, how would its cooking differ from that of canned corn?