bake them; when put in the oven, pour over a
syrup of brown sugar and water, flavored with
lemon juice.
FRENCH ROLL FRITTERS.
Take off the crust of a long round French roll;
cut the crumb in thin slices, soak them in boiling
milk, taking care they do not break; have a dish
ready with several eggs beaten up, and with a
fish slice remove the bread from the milk, letting
the milk drain off, dip them into the dish of
eggs, and half fry them in fine salad oil, they
must then be again soaked in the milk and
dipped the egg, and then fried of a handsome
light brown; while hot, pour over clarified
sugar, flavored with cinnamon and orange flower
water.
HAMAN'S FRITTERS.
Take two spoonful of the best Florence oil, scald it, and when hot, mix with it one pound of flour, add four beaten eggs and make it into a paste, roll it out thin and cut it into pieces about four inches square, let them dry and fry them in oil; the moment the pieces are put in
