Cintra Fritters

These are prepared from remains of Brioche, Baba, Compiegne, or any other cake; whichever is used for the purpose should be first cut in slices a quarter of an inch thick, and stamped out with a round tin cutter the size of a crown-piece, placed flat in a dish, and soaked with the following mixture: a gill of cream, an ounce of sugar, a tablespoonful of orange flower-water. Previously to frying these fritters, let them be dredged over with flour, when fried of a light colour; dish them up without a napkin, and pour some diluted preserve of any kind most convenient round the base.