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Cream Fritters

Put one teacupful of flour into a basin with an equal quantity of pounded macaroons, a few dried orange flowers that have been browned in sugar, two ounces of finely-shredded candied lemon peel, and one or two small lumps of sugar. Beat the yolks of nine or ten eggs, mix them with one-half pint of milk and one-half pint of cream, and stir in gradually with the other ingredients, then add the beaten whites of three eggs. Turn the mixture into a saucepan, and stir it over the fire until it is thick and boiling. Pour it into a well-floured dish, dredge flour over it, and leave it until cold. Cut the paste into small pieces, roll them out round, place them in a fryingpan with some hot butter, and fry until lightly browned. Drain the fritters, arrange them on a hot dish over which has been spread a folded napkin, and sprinkle over caster sugar. Serve while hot.