Categories: Desserts, German 
      Yield: 4 servings 
  
      4    Stick-type rolls*                        Fat for deep-frying 
    200 g  Flour (1 3/4 cups)                1/2 l  Wine OR cider (2 cups plus 2 
      2    Eggs                                     -Tbsp) 
    1/4 l  Milk (1 cup plus 1 Tbsp)                 Sugar to taste 
      1 pn Salt                            
  
  From the Allgaeu area. 
   
  From grandmother's more thrifty times; rarely encountered today. 
   
  Combine the flour, eggs, milk, and salt into a batter.  Cut the rolls into 
  4 slices.  Dip the slices into the batter, then fry until golden brown. 
   
  Arrange fritters in a bowl, and pour hot, sweetened wine or cider over 
  them.  Give them time to soak up the wine before serving. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92