Clovelly Toast

Appears in

Published 1973

About

This isn’t really a dessert, but a treat for the after-school maw that has to be appeased until dinnertime. It is from The Memphis Cookbook.

Slice bread into one-inch-thick slices, trim crusts; fry until crisp in plenty of butter. Sprinkle with cinnamon, powdered cloves, and sugar mixed together, and serve hot.

Hats off to Mrs. Hubert K. Reese of the Memphis Junior League!

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Desserts

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