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Cut stale bread into slices about one-third of an inch thick, and remove all crust. Spread with butter, cut in cubes and bake in the oven until delicately browned. If preferred, these cubes of bread may be fried in deep fat or sauted in just enough fat to keep them from burning. Put into soup at time of serving, or pass in a separate dish, permitting each person to put as many croutons as he may wish in his portion of soup.

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