Pulled bread is simply the crumb of a one-day old loaf, pulled or cut apart into strips and carefully rebaked. Trim the crusts from the outside of the, entire loaf; begin at one end of the loaf, pull it into halves, using two forks, then pull each half into quarters and eighths. Put these in a baking pan lined with brown paper, stand the pan in the warm oven, with the door open, until the bread is dry, then close the door and toast it to a golden brown. To be exactly right it must be crisp to the very center. It may be kept' in a tin box, and reheated. The ordinary long French loaf, that can be purchased in any city, makes the best pulled bread.