The Crumbs

Separate the crust of bread from the crumb and dry each separately in the warming-oven, without letting the crumb take color; pass through a meat-chopper and a sieve. Use the brown crumb for the first coating, and the white for the outside. If a very delicate color be desired, use pieces of undried bread, and pass through a colander; the larger quantity of moisture in the fresh crumb causes the article thus covered to assume a more delicate hue. Season the crumbs before using with salt and pepper. Sifted crumbs of fresh bread are best. Cracker crumbs are not often desirable, as they give a pasty crust. Lady-finger crumbs or powdered macaroons are often used for crumbing sweet dishes.

The Egg

The whole egg is preferable; but the white or yolk alone may be used. The white, being almost pure albumen, gives a tough crust, and the yolk alone which contains considerable fat, a more tender crust. When for convenience the white is used alone, add to each portion of two eggs a tablespoonful, each, of oil and water, beat together thoroughly, but not to a foam, and pass through a sieve. When whole eggs, or yolks alone, are used, omit the oil, adding water equal to the volume of egg. More water may be added.

Applying The Crumbs

Have the seasoned crumbs upon the meat-board; roll the articles to be coated in the crumbs, then hold them, one at a time, on a broad-bladed knife over the egg, and with a very soft brush dipped into the egg brush every part of the object. Or, if preferred, for croquette mixtures use a spoon and pour the egg over the article, moistening every part; then drop from the knife into the crumbs and roll on the board until completely and evenly covered with crumbs; let stand a little before frying. Fine-chopped parsley may be added to the crumbs, in case of savory articles.

To Bread-Crumb A La Milanaise

Dip the article to be breaded in melted butter, then in equal parts of grated Parmesan cheese and white crumbs; finish with egg and crumbs.

To Bread-Crumb A La Diable

Season with salt, pepper, and mustard, or spread with "made" mustard; dip in crumbs, then in egg and again in crumbs. Used for mutton chops, either for broiling or frying, also for cooked chicken, or turkey legs, to be reheated by broiling and frying.

To Bread For Broiling

Brush or coat the article with oil or melted butter, then roll in white crumbs.

To Bread Fish With Flour For Frying

Dip the fish in milk, then in flour, seasoned with salt and pepper.