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.