Capital City Recipes (Classic Reprint)

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Excerpt from Capital City RecipesTake stale light-bread, slice rather thickly, cut off the crusts, take a sharp knife and cut the bread in squares about 3 of an inch each way, or 1 inch long and 35 inch wide, put into the stove-pan and brown quickly, send on with the soup in a fancy dish on fringed napkins. Put 4 or 5 into each soup-plate before serving.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.