This is another oldy but goody. Use your favourite jam - you could also try a nice marmalade.
This is another very simple recipe from a cookbook that belonged to my great-grandmother; 'The New Cookbook, a volume of tried, tested and proven recipes' by The Ladies of Toronto and other cities and towns; published in 1905 by Musson Books.
1 pint milk
1/4 pound flour
Oil for frying
Make a batter with the milk, egg and flour.
Cut some rather thin slices of bread in squares or triangles. Spread half of the slices with jam and cover them with the remaining slices.
Dip into the batter and fry just until light brown.
Remove with a strainer or slotted spoon and drain for a moment in another strainer over paper towels.
Serve very hot, piled on an attractive plate. Sprinkle with some granulated sugar.
I very seldom 'deep-fry' anymore. It uses a lot of oil and for many dishes a depth of more than an inch or two is unnecessary.
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