- 1 quart milk—boiling-hot.
- 2 cups fine bread-crumbs (aërated bread is best).
- 3 eggs.
- 1 teaspoonful nutmeg.
- 1 tablespoonful butter—melted.
- 1 saltspoonful salt, and the same of soda, dissolved in hot water.
Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the butter, salt, soda, and finally the whites, whipped stiff.
Queen’s Toast. ✠
Fry slices of stale baker’s bread—aërated, if you can get it—in boiling lard to a fine brown. Dip each slice quickly in boiling water to remove the grease. Sprinkle with powdered sugar and pile upon a hot plate. Before toasting, cut the slices with a round cake-cutter, taking off all the crust. They look better when piled up. Pour sweet wine sauce over them when hot, and serve at once.
Jelly-Cake Fritters (very nice). ✠
- Some stale sponge, or plain cup cake, cut into rounds with a cake-cutter.
- Hot lard.
- Strawberry or other jam, or jelly.
- A little boiling milk.
Cut the cake carefully and fry a nice brown. Dip each slice for a second in a bowl of boiling milk, draining this off on the side of the vessel; lay on a hot dish and spread thickly with strawberry jam, peach jelly, or other delicate conserve. Pile them neatly and send around hot, with cream to pour over them.
This is a nice way of using up stale cake, and if rightly prepared, the dessert is almost equal to Neapolitan pudding.
Pancakes.
- 1 pint of flour.
- 6 eggs.
- 1 saltspoonful salt, and same of soda dissolved in vinegar.