Season to please when you make bread crumbs

When a recipe calls for bread crumbs, how do I know whether to use fresh or dried?

M. Sutter, via e-mail

Most recipes state whether to use fresh or dried bread crumbs. If you come across one that doesn’t, use the following information to help you decide which to choose.

Fresh bread crumbs are made by grating or processing fresh bread. These homemade crumbs can be coarse or fine. Fluffier and softer than dried bread crumbs, they make regular appearances in such dishes as gratins and cassoulet, which require a substantial, rustic topping.

Dried bread crumbs, made by processing day-old or toasted bread, can be homemade or store-bought. They tend to be fine, and their crisp texture and small size make them the frequent crumb of choice for breading meat and seafood.

Making bread crumbs at home lets you control their texture, size and seasoning. Hardened bread is fine for dried bread crumbs, but avoid using a loaf that is outright stale; it will give the crumbs an off taste.

You can freeze any unused breadcrumbs in a resealable plastic bag for up to one month.

Lemon-sage bread crumbs

1loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)

3tablespoons finely grated lemon zest (about 2 lemons)

5tablespoons finely chopped fresh sage

41/2teaspoons coarse salt

Freshly ground pepper

Working in two batches, pulse bread cubes in a food processor until fine crumbs form. Stir together bread crumbs, zest and sage. Stir in the salt, and season bread crumbs with pepper.

Almond and garam masala bread crumbs

Follow the recipe for lemon-sage bread crumbs (above), using 1/2 cup chopped, toasted sliced almonds and 2 teaspoons garam masala in place of the zest and sage.

Coconut-lime bread crumbs

Follow the recipe for lemon-sage bread crumbs (above), using 1/2 cup toasted, unsweetened shredded coconut, 21/2 tablespoons finely grated lime zest (2 to 3 limes), and 3/4 teaspoon cayenne pepper in place of the lemon zest and sage.

Parmesan-oregano bread crumbs

Follow the recipe for lemon-sage bread crumbs (above), using 31/2 tablespoons finely chopped fresh oregano (or 1 teaspoon dried) and 3/4 cup finely grated Parmesan cheese in place of the zest and sage. Decrease the salt to 1 tablespoon.

Do you have any ideas for making bookends?

Ajennanderson, via e-mail

When filled with plaster, large shells, such as conch, tun or whelk, are heavy enough to provide support for books. They also bring a bit of the beach to your library.

To make seashell bookends, you can either use specimens that you’ve found during past vacations or buy some at a flea market or shell shop. You will also need dishwashing soap, a large tub or bucket, sand, casting plaster, a disposable cup and spoon, a pencil, velvet, fabric scissors, spray adhesive and rubber surface protectors.

Here’s how to do it:

Clean the shells with warm water and a mild dishwashing soap. Let them dry. Fill a tub or bucket halfway with sand. Nestle a shell in the sand with the opening face up.

In a disposable cup, mix the casting plaster, following package instructions. Carefully spoon the plaster into the opening of the shell to fill completely. Let the plaster dry with the shell in this position.

With a pencil, outline the opening of the shell on the back of a piece of velvet (use a color that complements the shell). Cut out the shape, and use spray adhesive to affix the velvet to the plaster-filled opening.

Attach rubber surface protectors to any parts of the shell that might touch your shelf.

Should I wax my glass shower walls?

Madnel, via e-mail

Waxing is actually a shortcut to cleanliness. Wax repels dust and water. On shower walls and doors, it discourages mineral and dirt deposits.

Wax also fills in shallow scratches on glass, so it reflects light as if new. Just be sure to buff thoroughly, as swirl marks are quite noticeable.

For glass and plastic, use a paste wax that is intended for clear-coat finishes. Avoid oil-and-wax polishes, which leave a film. For fiberglass tubs, use a fiberglass boat wax.

Questions should be addressed to Living, care of The New York Times Syndication Sales Corp., 609 Greenwich St., 6th Floor, New York, N.Y. 10014-3610. E-mail living@nytimes.com.

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