Golden Crusts

Scrape off the crust from some table flutes and cut them in slices half an inch thick, then range them one beside the other on a dish; pour over a little sweetened raw cream mixed with a few egg-yolks. Let the crusts soak for ten to twelve minutes, basting them over with the cream, and then take them out and extract the moisture lightly; dip them into slightly sweetened beaten eggs, then drain and plunge them into hot frying fat a few at a time; drain as fast as they brown nicely, and bestrew the surfaces with sugar; serve with fruit preserves or else an English vanilla sauce (No. 3004).