Jelly Fritters

1 scant cup sponge-cake crumbs - very fine and dry.

1 cup boiling milk. 4 eggs.

2 tablespoonfuls powdered sugar.

1 teaspoonful corn-starch, wet in a little cold milk.

2 tablespoonfuls currant or cranberry jelly.

Soak the cake-crumbs in the boiling milk, and stir in the corn-starch. Heat all together to a boil, stirring all the time. Beat the yolks light, and add to this as it cools, with the sugar. Whip in the jelly, a little at a time, and put in the whites - beaten to a stiff froth - at the last.

Fry immediately.

Bread Fritters

1 quart milk - boiling-hot.

2 cups fine bread-crumbs (aerated 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 - aerated, 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 couserve. 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 salts poonful salt, and same of soda dissolved in vinegar.

Milk to make a thin batter. Begin with two cups and add until the batter is of the right consistency. Beat the yolks light, add the salt, soda, and two cups of milk, then the flour and beaten whites alternately, and thin with more milk.

Jelly Or Jam Pancakes

A batter as above. When the pancakes are fried, lay upon a hot plate, spread quickly with nice jam or jelly, and roll up neatly upon the preserves. Sprinkle lightly with powdered sugar, and send around with wine sauce or sweetened cream.