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Fairy Bread

2 slices stale bread I inch thick Milk Vanilla extract I beaten egg Hot fat Sugar Preserves Cut the bread into strips four inches long, and one and one-half inches wide. Dip quickly into a little milk flavored with the vanilla, and drain.

Now dip into the egg and fry in smoking hot fat to a golden color; sprinkle with sugar, and put a teaspoonful of preserves on each piece.

Another method.

Cut stale sponge cake in one inch slices, toast a golden brown and cut in two inch squares.

Beat to a froth one-half of a tumbler of quince jelly, and when very light add gradually the stiffly beaten whites of two eggs. Heap this on the pieces of toast, and top each half with a candied cherry.

Serve with cream.