| 1 | Soufleed crackers: split water crackers in half, soak in ice water about 3 min. remove with spatula and drain on towel. |
| 2 | Transfer to baking sheet, dot with butter,bake at 450 about 30 min or until puffed, crisp, golden brown and dry. |
| 3 | Add more butter half way through if desired. |
| 4 | Croutons: cut slices of bread into cubes, dry in slow oven at 300. |
| 5 | May be brushed with melted butter and baked at 400 until golden brown. |
| 6 | May be sprinkled with herbs, herb salts, etc. |
| 7 | Sesame toasts: trim crusts from sliced bread, cut bread into triangles. |
| 8 | Toast, brush immediately with melted butter, sprinkle with sesame seeds and serve immediately. |
| 9 | Poppy seed triangles: trim crusts from sliced bread, cut into triangles. |
| 10 | Butter triangles, sprinkle liberally with poppy seeds, bake at 300°F for 15 minutes or until golden. |
| 11 | Cheese toasts: trim crusts from day-old sliced bread, cut slices into strips. |
| 12 | Stir 3 t melted butter into one beaten egg. |
| 13 | Dip bread strips into mixture then roll in grated paremsan cheese. |
| 14 | Arrange on buttered baking sheet and bake at 375°F for 5 - 6 minutes, until they start to turn golden. |
| 15 | These are from the july 1963 "gourmet" magazine. |
| 16 | Heather near l.a. "u" |
