1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

362

Cake Fritters,

— Stale Pound Cake.

Ingredients

2 oz. Red and Black Currant Jelly, As required. Fine Sifted Castor Sugar, „ Batter,

No. 4. (See page 361.)

Slice the cake into thin slices about the length of finger biscuits, and of a similar size. Pair them, two for each

Mn coating of either red or black currant

Spread a

fritter.

jam on each alternate slice.

Press the corresponding plain

Dip it in No. 4. Batter, and fry in hoiling fat become a golden maize colour, drain on two

slice upon it.

at once, let it

Wine or syrup is

Dust over with sugar, and serve.

papers.

— a light sweet wine is best.

served with this

Egg Fritters, (i.)

— Hard Boiled Egg,

Ingredients

1.

Grated or Potted Meat.

1 Teaspoonful.

As required.

Pepper, &c.

Butter,

,,

No. 1. or 3.

Batter,

Boil an egg for 15 minutes.

Let it

be quite covered with

it out the end of the specified time, and put

water.

Lift

into cold water for a few minutes. Peel, cut in half and take the yolk out, make it into a forcemeat with ham, that is grated or potted meat may be used. Replace in the egg pressing it firmly into the cavities. Then with a sharp knife Dip them in batter, fry in boiling fat. Dust with salt, and serve when they are cooked a golden brown and drained. Garnish with fried parsley. slice into rings.