2 heaping cups of prepared flour.
5 eggs—beaten stiff. Strain the yolks.
½ cup cream.
Grated peel of half a lemon.
½ 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.