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- Capital City Recipes (Classic Reprint)
Capital City Recipes (Classic Reprint)
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Excerpt from Capital City Recipes
Take stale light-bread, slice rather thickly, cut off the crusts, take a sharp knife and cut the bread in squares about 2 of an inch each way, or 1 inch long and '5 inch Wide, put into the stove-pan and brown quickly, send on with the soup in a fancy dish on fringed napkins. Put 4 or 5 into each soup-plate before serving.
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