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Frangipane Fritters

Make a Frangipane cream by mixing four eggs with one cold floury potato, four ounces of butter, six ounces of sugar, and a quarter of a pound of powdered ratafias. Flavour with a little rum, and bake or steam this until set. Then let it get cold, cut into slices about half an inch thick and one and a half inches long, sprinkle each with a little powdered cinnamon, and make it quite dry with some powdered sugar. Dip each piece in batter, and fry in boiling oil to a nice brown. Sprinkle some finely-powdered sugar over them, pile up on a dish, and serve. Probable cost, 1s.