In a frying pan have the depth of an inch of boiling fat; also have prepared slices of stale bread cut up into little half-inch squares; drop into the frying pan enough of these bits of bread to cover the surface of the fat. When browned, remove with a skimmer and drain; add to the hot SOUP and serve.
Some prefer them prepared in this manner:
Take very thin slices of bread, butter them well; cut them up into little squares three-fourths of an inch thick, place them in a baking pan, buttered side up, and brown in a quick oven.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)