Skilled Chefs

The International Jewish Cook Book: FRYING


All scraps of bread should be saved for crumbs, the crusts being separated from the white part, then dried, rolled, and sifted, and put away until needed in a covered glass jar.

The brown crumbs are good for the first coating, the white ones for the outside, as they give better color. Cracker crumbs give a smooth surface, but for most things bread crumbs are preferable.

For meats a little salt and pepper, and for sweet articles, a little sugar, should be mixed with the crumbs. Crumbs left on the board should be dried, sifted, and kept to be used again.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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