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Jelly-Cake Fritters |
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Free Books / Cooking / The National Cook Book / | |
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Jelly-Cake Fritters |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Cut stale sponge or plain cup cake into rounds with a cake cutter and fry in hot cottolene to a golden brown. Dip each into boiling milk for one second to take off the grease. Pile in
Cheaps of six upon a hot platter with jelly spread between them.
Eat hot with cream sauce.
Continue to:
Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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