2 tablespoonfuls Crisco
4 hard-cooked eggs
2 tablespoonfuls cream
Salt, pepper, and red pepper to taste
2 rasped rolls
Fritter batter
[Illustration]
Cut hard-cooked eggs free from shells into slices and pound with
Crisco and cream to a paste. Season with salt, pepper, and red pepper.
Cut rolls into thin slices, butter them, spread them with the mixture
and make into small sandwiches. Dip each sandwich into some prepared
fritter batter, and fry to golden brown in hot Crisco. Drain and serve
hot.
Sufficient for twelve sandwiches.