Sponge-Cake Fritters.
- 8 penny sponge-cakes—very stale.
- 1 cup of boiling milk, with a pinch of soda stirred in.
- 4 eggs whipped light.
- 1 tablespoonful of flour wet up in cold milk.
- ¼ lb. currants, washed and dried.
Roll the cakes into fine crumbs; pour over them the hot milk, with the soda and flour stirred into it. Cover for fifteen minutes, then beat until cold. Add the whipped eggs—the yolks first, then the whites; finally, the currants dredged with flour. Beat all well. Drop in great spoonfuls in boiling lard, trying one first to be sure that the batter is of the right consistency; drain quickly in a hot colander; sprinkle with powdered sugar mixed with nutmeg, and serve hot.
