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Curd Fritters

Press a pint of curd through a sieve, and mix with it the whites of two and the yolks of four well-beaten eggs, a dessert-spoonful of flour, a table-spoonful of sifted sugar, and a pinch of pounded cinnamon. Put some lard into a frying-pan, let it get quite hot, drop the batter into it, a table-spoonful at a time, fry until lightly browned, drain the fritters from the fat, and serve them as hot as possible. Time, ten minutes to fry. Probable cost, 10d.for this quantity. Sufficient for five or six persons.