For small croutons cut crust from dried slices of day-old bread.
Cut slices into about 1/2 inch squares.
Melt 14 cup butter for each 2 cups bread squares in heavy saucepan or skillet.
Toss bread squares in butter to coat evenly, using pancake turner.
Fry over medium heat until croutons are golden; toss continuously.
Turn out on paper toweling to drain and cool.
Use in salads or soups.
Can be stored in airtight container several days.