2 heaping cups of prepared flour.

5 eggs - beaten stiff. Strain the yolks. 1/2 cup cream.

Grated peel of half a lemon.

1/2 cup powdered sugar.

1 teaspoonful mingled nutmeg and cinnamon.

A little salt.

Beat up the whipped and strained yolks with the sugar; add the seasoning and cream; the whites, at last the flour, worked in quickly and lightly. It should be a soft paste, just stiff enough to roll out. Pass the rolling-pin once or twice over it until it is about three-quarters of an inch thick. Cut into small, circular cakes with a tumbler or cake-cutter; drop into the hot lard and fry. They ought to puff up like crullers. Drain on clean, hot paper. Eat warm with a sauce made of

Juice of 2 lemons.

Grated peel of one.

1 cup of powdered sugar.

1 glass wiue.

Whites of 2 eggs beaten stiff.