3 cups stale bread-crumbs.

1 quart of milk.

4 eggs.

Salt and nutmeg to taste.

3 table-spoonfuls prepared flour.

Scald the milk and pour it over the crumbs. Stir to a smooth, soft batter, add the yolks, whipped and strained, the seasoning, the flour - then, the whites whisked very stiff. Mix well, and fry, by the table-spoonful, in boiling lard. Drain; serve hot and eat with sweet sauce.