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4 Coffee Fritters

(March.) - (365 Luncheon Dishes)







Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffee

infusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of salt, 1 egg

slightly beaten, and 1/4 of a cup of cream. Dip the pieces of bread into

the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft

paper at the oven door. Serve at once, with sauce Janet M. Hill, in

"Boston Cooking School Magazine."



COFFEE SAUCE Scald 1-1/2 cups of milk, half a cup of ground coffee,

and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a

cup of sugar, mixed with 3/4 of a tablespoonful of arrowroot and a few

grains of salt. Cook 5 minutes. Serve hot "Boston Cooking School

Magazine."











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