Stale bread, medium thickness
1 beaten egg
Milk
Dash of salt
Cracker crumbs

Cut slices of stale bread of medium thickness; dip each in well-beaten egg and milk with salt, sufficient to moisten (not soak) a little, then in cracker crumbs finely rolled. Brown both sides in flat spider as you would potatoes, in half butter and half lard. It is a change for a breakfast dish.