This is a good way of using up stale rusk. Pare off the crusts and make three slices of each if large, two if small. Trim into uniform size and shape. Pour over each a teaspoonful of mingled orange-juice and sherry, and let them soak for a few minutes. Then drain, and coat with a thin Fritter Batter (No. 2 is good for this purpose). Fry in hot cottoiene, drain well, sprinkle with powdered sugar and cinnamon and serve with or without sauce. They are very good.

Bread Fritters

Cut thick slices of stale bread into rounds and roll in Fritter Batter No. 1 and fry in deep, hot cottoiene. Drain, and eat with wine sauce.

Swiss Fritters

Cut stale bread into round, thick slices and fry in hot cottoiene to a light brown. Dip each slice into boiling water for one second to take off the grease, sprinkle well with sugar and cinnamon and pile upon a hot plate.

Eat with a sauce of lemon-juice and sugar thinned with a glass of wine. You will need no butter in the sauce.