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Deviled Crackers
Imperial Sticks in Rings
Mock Almonds
Parmesan Cheese Sticks
Parsley Crescents
Toasted Croutons  Deviled Crackers
Mix 1 teaspoon each of prepared mustard and curry powder to a paste by adding a little Worcestershire sauce and a few drops of Tabasco sauce. Stir the paste into 4 tablespoons of softened butter. Spread mixture on the upper side of thin crackers and place in hot oven 400° F for 3 to 4 minutes. Be careful that the crackers do not become too brown, as this detracts from their appearance. Before serving, sprinkle lightly with paprika.
Imperial Sticks in Rings Cut day-old bread in 1/3 inch slices; remove crusts, spread thinly with butter. Cut slices in 1/3 inch strips and rings about 2 1/2 inches in diameter; put on cookie sheet and place in hot oven 425° F or under broiler flame until delicately browned. Arrange three strips in each ring. Attractive to use in center of plate of soup accompaniments.
Mock Almonds Cut stale bread into 1/3 inch slices. Cut slices with round cutter 2 inches in diameter, then cut in almond shaped pieces. Brush with melted butter, put on cooky sheet; place in hot oven 425° F or under broiler until lightly browned.
Parmesan Cheese Sticks Use day-old bread and slice 1/3 inch thick. Cut slices into strips about 1 1/2 inches wide and 3 inches long. Have ready 1/2 cup melted butter, into which to dip the strips. Pick them up with a fork, dip in butter; drain and hold until butter ceases to drip, then drop into a dish of grated Parmesan cheese; coat entirely with cheese and place on a cooky sheet. Put in hot oven 425° F and brown lightly. Turn with spatula and brown on other side. Drain on absorbent paper. These sticks may be prepared 2 or 3 hours in advance, if desired. Serve as an accompaniment with soup or salad.
Parsley Crescents Cut day-old bread in 1/4-inch slices and cut with a crescent cutter. Place on cooky sheet. Put in hot oven 425° F and brown lightly. Brush upper side with melted butter and then dip in parsley that has been chopped fine. Parsley should be dry when chopped. Serve as soup accompaniment.
Toasted Croutons Cut stale bread into 1/2 inch cubes or cubes of any desired size. Toast in slow oven 300° F until crisp and delicately browned. Sauté cubes in a small amount of butter and garlic. Serve as a soup accompaniment or in salads.
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