_Ingredients._—Batter, 8 slices of bread and butter, 3 or 4
tablespoonfuls of jam. _Mode._—Make a batter, the same as for apple
fritters; cut some slices of bread and butter, not very thick; spread
half of them with any jam that may be preferred, and cover with the
other slices; slightly press them together, and cut them out in square,
long, or round pieces. Dip them in the batter, and fry in boiling
lard for about 10 minutes; drain them before the fire on a piece of
blotting-paper or cloth. Dish them, sprinkle over sifted sugar, and
serve. _Time._—About 10 minutes. _Average cost_, 1_s._ _Sufficient_ for
4 or 5 persons. _Seasonable_ at any time.
BREAD-AND-BUTTER PUDDING, Baked.
_Ingredients._—9 thin slices of bread and butter, 1½ pint of milk, 4
eggs, sugar to taste, ¼ lb. of currants, flavouring of vanilla, grated
lemon-peel, or nutmeg. _Mode._—Cut 9 slices of bread and butter, not
very thick, and put them into a pie-dish, with currants between each
layer, and on the top. Sweeten and flavour the milk, either by infusing
a little lemon-peel in it, or by adding a few drops of essence of
vanilla; well whisk the eggs, and stir these to the milk. _Strain_ this
over the bread and butter, and bake in a moderate oven for 1 hour, or
rather longer. This pudding may be very much enriched by adding cream,
candied peel, or more eggs than stated above. It should not be turned
out, but sent to table in the pie-dish, and is better for being made
about two hours before it is baked. _Time._—1 hour, or rather longer.
_Average cost_, 9_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at
any time.
BREAD CRUMBS, Fried.
Cut the bread into thin slices, place them in a cool oven over-night,
and when thoroughly dry and crisp, roll them down into fine crumbs. Put
some lard, or clarified dripping, into a frying-pan; bring it to the
boiling-point, throw in the crumbs, and fry them very quickly. Directly
they are done, lift them out with a slice, and drain them before the
fire from all greasy moisture. When quite crisp, they are ready for
use. The fat they are fried in should be clear, and the crumbs should
not have the slightest appearance or taste of having been, in the least
degree, burnt.
BREAD, Fried, for Borders.
Proceed by frying some slices of bread, cut in any fanciful shape, in
boiling lard. When quite crisp, dip one side of the sippet into the
beaten white of an egg mixed with a little flour, and place it on the
edge of the dish. Continue in this manner till the border is completed,
arranging the sippets a pale and a dark one alternately.
BREAD, Fried Sippets of, for Garnishing many Dishes.
Cut the bread into thin slices, and stamp them out in whatever shape
you like,—rings, crosses, diamonds, &c. &c. Fry them in the same manner
as the bread-crumbs, in clear boiling lard or clarified dripping, and
drain them until thoroughly crisp before the fire. When variety is
desired, fry some of a pale colour, and others of a darker hue.