Take pieces of stale bread, break them in small bits, put them on a
baking pan and place them in a moderate oven, watching closely that
they do not scorch; then take them while hot and crisp and roll them,
crushing them. Sift them, using the fine crumbs for breading cutlets,
fish, croquettes, etc. The coarse ones may be used for puddings,
pancakes, etc.