These cases are no trouble at all to an expert in frying, and are elegant and economical.

Take stale baker's bread cut in thick slices; with a biscuit cutter of medium size cut rounds two inches thick. Make a custard of two eggs and a pint of milk; season it with salt, of course no sugar; pour it into a dish and set the rounds of bread in it, taking care they are well covered; turn them gently from time to time so that they may get well soaked, but they must not break; if there is any sign of them getting too soft to hold together take them out; usually an hour suffices to soak them; let them drain ten minutes; then you may either flour the outside or roll them in egg and cracker-dust. Have the frying-kettle with plenty of fat in it, which must be hot enough to color bread in half a minute; set the soaked pieces of bread in the frying-basket, using a cake-turner to take them up. They must be very gently handled. Set the frying-basket in the hot fat and fry till they are a fine light brown. Take them up and with a sharp-pointed knife cut a circle in the top, leaving a border of half an inch all round; with a spoon dig out a good deal of the soft custard-like centre; fill this either with the same preparation as for chicken or oyster patties, with sweetbreads, or with preserves, jelly, or marmalade. If they are filled with meat of any kind garnish with parsley.