Bread Fried for Soup Recipe ingredients

To prepare this Bread Fried for Soup Recipe, first take 1 or 2 slices of stale bread a quarter of an inch thick. Remove the crust and cut them into small dice not more than a quarter of an inch square. Half fill an iron saucepan with frying fat, and let this boil, which it will do when it is still, and a blue smoke rises from it. Put the sippets, a few at a time, into a frying-basket, plunge them into the fat, and shake them about until they are a golden brown color. Turn them upon kitchen paper to free them from grease, take another spoonful and proceed as before, until a sufficient quantity of sippets are fried. Put the fried bread upon a dish covered with a napkin, and hand round with the soup. Sometimes the sippets are put into the soup tureen, and the soup is poured over them.

Also cut in diamond shapes, and prepared as the above, to use for garnishing (sippets).