If toast is used, it should
merely be cut in the desired shape.
Various methods of serving croutons are in practice. Some housewives
prefer to place them in the soup tureen and pour the soup over them,
while others like to put a few in each individual serving of soup. A
better plan, however, and one that is much followed, is to serve a
number of croutons on a small plate or dish at each person's place, as
shown in Figs. 3 and 4, for then every one may eat them in the way
preferred.
[Illustration: FIG. 10]
70. BREAD STICKS.--A soup accompaniment similar in nature to croutons,
and known as _bread sticks_, is made of pieces of bread 1/2 inch wide,
1/2 inch thick, and several inches long. These are toasted on each side
and are served in place of crackers. A number of them are shown in the
back row in Fig. 10. Variety in bread sticks may be secured by spreading
butter over them before the toasting is begun or by sprinkling grated
cheese over them a few minutes before they are removed from the oven.
Bread sticks are usually served on a bread-and-butter plate to the left
of each person's place at the table.
71. PASTRY STRIPS.--A very appetizing addition to soup may be made by
cutting pastry into narrow strips and then baking these strips in the
oven until they are brown or frying them in deep fat and draining them.
Strips prepared in this way may be served in place of crackers,
croutons, or bread sticks, and are considered delicious by those who are
fond of pastry.
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