““At one gulp. The only thing he spat out was the main-mast, for it stuck in his teeth. To my own good luck, that ship was loaded with meat, preserved foods, crackers, bread, bottles of wine, raisins, cheese, coffee, sugar, wax candles, and boxes of matches. With all these blessings, I have been able to live happily on for two whole years, but now I am at the very last crumbs. Today there is nothing left in the cupboard, and this candle you see here is the last one I have.””
A cook of roughly the same moment, setting down the same dish.
424. Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt.
Sources: The passage is from Carlo Collodi, The Adventures of Pinocchio, tr. Della Chiesa, Carol, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, cheese stamp.