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IRISH PANCAKES (another way)

Mix a pint of cream with half a dozen fresh eggs, beaten and strained. Add a glass of sherry, two or three ounces of butter, melted, some pounded cinnamon, and nutmeg, grated, a quarter of a pound of white sugar, and flour sufficient to make an ordinary batter. Rub butter over a clean pan, and, when the batter is quite smooth, drop in the quantity to make a thin pancake. Powder the pancakes well with sugar, and serve them piled one on the other, or fold them with a layer of apricot marmalade between. A cut lemon is the usual accompaniment. Time, about five minutes.