Roll Fritters, or Imitation Doughnuts. Maltese Cross
8 small round rolls, stale and light.
1 cup rich milk.
2 table-spoonfuls sugar.
1 teaspoonful mixed nutmeg and cinnamon.
Beaten yolks of 3 eggs.
1 cupful powdered crackers.
Pare every bit of the crust from the rolls with a keen knife, and trim them into round balls. Sweeten the milk with the sugar, put in the spice; lay the rolls upon a soup-plate, and pour the milk over them. Turn them over and over, until they soak it all up. Drain for a few minutes on a sieve; dip in the beaten yolks, roll in the powdered cracker, and fry in plenty of lard.
Drain and serve hot with lemon-sauce.
They are very good.