Jelly-Cake Fritters
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Jelly-Cake Fritters
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.
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Random recipes from the book:
- Chicken And Macaroni A La Milanaise
- Pigeon Pie
- Apple Pies
- Peach Jelly
- Roast Shoulder Of Lamb
- Brandied Peaches
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