Light Fritters.
3 cups stale bread-crumbs.
1 quart of milk.
4 eggs.
Salt and nutmeg to taste.
3 table-spoonfuls prepared flour.
Scald the milk and pour it over the crumbs. Stir to a smooth, soft batter, add the yolks, whipped and strained, the seasoning, the flour—then, the whites whisked very stiff. Mix well, and fry, by the table-spoonful, in boiling lard. Drain; serve hot and eat with sweet sauce.
Currant Fritters. (Very nice.)
2 cups dry, fine bread-crumbs.
2 table-spoonfuls prepared flour.
2 cups of milk.
½ pound currants, washed and well dried.
5 eggs whipped very light, and the yolks strained.
½ cup powdered sugar.
1 table-spoonful butter.
½ teaspoonful mixed cinnamon and nutmeg.
Boil the milk and pour over the bread. Mix and put in the butter. Let it get cold. Beat in, next, the yolks and sugar, the seasoning, flour and stiff whites; finally, the currants dredged whitely with flour. The batter should be thick.
Drop in great spoonfuls into the hot lard and fry. Drain them and send hot to table.