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New England Pancakes

Mix three table-spoonfuls of fine flour very smoothly with a little cold milk. Add gradually half a pint of cream, a small pinch of salt, the well-whisked yolks of four and the whites of two eggs, a heaped table-spoonful of sifted sugar, and two or three drops of lemon, almond, or any other flavouring. Let the batter stand for an hour before it is cooked, then fry it in pancakes as thin as possible. Strew a little sifted sugar and powdered cinnamon upon each pancake, and roll it round before putting it in the dish. Serve very hot. Time, five minutes to fry each pancake. Probable cost, 1s. 2d. Sufficient for four or five persons.