Bread Soup.
Save your crusts for several days for this soup. Break about half a pound of them into small pieces, and lay in an open oven to dry, while you skim your soup-stock; add an onion, and put over the fire to boil. Cook gently half an hour; strain; return to the kettle, and when it boils again put in the crusts. Cook slowly twenty minutes, stir, and beat the bread to a porridge, add seasoning and a little minced parsley, and boil one minute.