Crumb Tea Cake

2 tablespoonfuls good cooking fat, melted 3/4 cupful sugar

1/2 teaspoonful orange extract 1/2 cupful milk .

1 egg

1 3/4 cupfuls flour 1 1/2 teaspoonfuls baking powder 1/4 teaspoonful salt

Put all these ingredients together in a bowl, beat well with a wire whisk and spread in a small, well-oiled dripping pan; cover the top with the following mixture of ingredients combined in the order given: two tablespoonfuls butter or oleomargarine, 3/4 cupful ground bread crumbs (any kind), 3 tablespoonfuls sugar, 2 teaspoon-fuls cinnamon. Press this slightly into the dough. Bake the cake as usual and serve warm.

Bread Fritters

1 cupful milk, scalded

2 tablespoonfuls sugar 1/8 teaspoonful salt

1/4 teaspoonful vanilla

9 slices stale bread Egg white and fine bread crumbs for rolling

Pour the milk over the bread, add the sugar, salt and vanilla and let stand till the bread has taken up the milk, stirring occasionally to break up any crusts. Take up the mixture in tablespoons, pressing out any excess milk, then roll in slightly-beaten egg white diluted with the milk that has been pressed out, then in the fine crumbs. Fry in deep fat hot enough to brown a bit of bread in forty counts. Serve with any desired sweet sauce.