Recipes For Making Croutons
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 29 of 825.
Croutons For Soups
Cut the bread in slices from one fourth to three eighths an inch thick; remove the crusts, and cut in small cubes, or in finger-lengths; then sauté in hot butter, or spread with butter and brown in the oven, turning frequently that all sides may be evenly browned.
Croutons For A Garnish
Croutons may be used as a garnish for scalloped oysters or spinach, for meat or fish in a sauce; triangular pieces, acute angled, or those with a broad base, are the choice; after shaping prepare as other croutons.