Rusk Fritters. Maltese Cross
12 stale rusks.
5 eggs.
4 table-spoonfuls white sugar.
2 glasses best sherry.
Pare all the crust from the rusk, and cut each into two pieces if small—into three if large. The slices should be nearly an inch thick. Pour the wine over them; leave them in it two or three minutes, then lay on a sieve to drain. Beat the sugar into the yolks (which should first be whipped and strained), then the whites. Dip each slice into this mixture and fry in boiling lard to a light golden brown.
Drain well; sprinkle with powdered sugar mingled with cinnamon, and serve hot, with or without sauce.