Cut stale bread into slices about 3/4 inch thick. Cut slices in half,
and soak for a few minutes, turning frequently, in the following
mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed
smooth with a little of the cold milk and a pinch of salt. Fry half
dozen slices of thinly-sliced bacon in a pan. Put bacon, when fried,
in oven to keep hot. Dip the slices of soaked bread in fine, dried
bread crumbs and fry quickly in the bacon fat (to which has been added
one tablespoon of butter) to a golden brown. Serve at once on the same
platter with the bacon, or instead of using bacon fat, fry the
crumbed bread in sweet drippings, or a tablespoonful each of lard and
butter. This is an appetizing and wholesome breakfast or luncheon
dish, served with a tart jelly, either currant or grape.