Drain and serve hot with lemon-sauce.
They are very good.
Sponge-Cake Fritters.
6 or 8 square (penny) sponge-cakes.
1 cup cream, boiling hot, with a pinch of soda stirred in.
4 eggs, whipped light.
1 table-spoonful corn-starch, wet up in cold milk.
¼ pound currants, washed and dried.
Pound the cakes fine, and pour the cream over them. Stir in the corn-starch. Cover for half an hour, then beat until cold. Add the yolks—light and strained, the whipped whites, then the currants thickly dredged with flour. Beat all hard together. Drop in spoonfuls into the boiling lard; fry quickly; drain upon a warmed sieve, and send to table hot.
The syrup of brandied fruit makes an excellent sauce for these.