After Marion Harland.

Beat up the whipped and strained yolks of five eggs with one-half a cup of powdered sugar; add the grated peel of half a lemon, one teaspoon of mingled nutmeg and cinnamon, a little salt, and one-half a cup of cream; then the whites of the eggs, and then two heaping cups of prepared flour; work all together quickly and lightly into a soft paste, just stiff enough to roll out; pass the rolling-pin over it until it be about three-quarters of an inch thick; cut into small circular cakes with a tumbler or cake-cutter, and fry in hot lard. They ought to puff up like crullers. Drain on clean hot paper, and eat warm with a sauce made of the juice of two lemons and the grated peel of one, one cup of powdered sugar, one glass of wine, and the whites of two eggs beaten stiff.