Bell Fritters. Maltese Cross
2 cups of milk.
2 cups of prepared flour.
3 table-spoonfuls sugar.
4 eggs, very well beaten.
A little salt.
½ tea-spoonful of cinnamon.
Beat the sugar into the yolks; add the milk, salt and seasoning, the flour and whites alternately. Beat hard for three minutes.
Have ready plenty of lard in a deep frying-pan or Scotch kettle; make very hot; drop in the batter in table-spoonfuls, and fry to a good brown. Be careful not to scorch the lard, or the fritters will be ruined in taste and color.
Throw upon a warm sieve or cullender as fast as they are fried, and sift powdered sugar over them.
Eat hot with lemon sauce.