These may be very ornamental if fried to a clean, bright yellow-brown color in the clear oil of butter or in lard. Cut slices of bread m diamond shapes or six sided and cut out the middle, then divide by a cut across and you have a border for each end of the dish and the filling will be in the middle, or, cut thin slices and then take a scollop-edge cutter and cut out crescent shapes and fry them.