To-day’s Recipe
SPONGE CAKE FRITTERS 7AKL some sponge or any other white ccilce cut in slices , and spread with jam, making a sandwich. Then cut into small square pieces. Sprinkle these with a little wine or fruit syrup, hut he careful not to make them to-' moist. To make the fritters, dip each piece into hatter, coating it well, and then fry in boiling fat until a golden brown. Lift out, drain, and sprinkle with sugar. Serve piled up lightly on a hot dish ■with a desesrt-paper. A wine or custard sauce may he served sep(irately.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19300325.2.34
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Sun (Auckland), Volume IV, Issue 930, 25 March 1930, Page 5
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96To-day’s Recipe Sun (Auckland), Volume IV, Issue 930, 25 March 1930, Page 5
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