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Lemon Fritters

Beat up the yolks of six eggs, together with one-fourth pound of powdered white sugar. Mix with them when beaten quite light one saltspoonful of both nutmeg and cinnamon and one-fourth pint of cream; whip in lightly the whites of five eggs whisked to a froth, and then add about three-fourths of a pound of flour, working it in as quickly and as lightly as possible; when it should form a paste only just light enough to roll out. Take the rolling pin and roll out the paste to a thickness of three-fourths of an inch. With a tumbler or a cake-cutter, cut it into round pieces and fry in boiling lard. Lay them on a warm paper to drain. Serve hot with a sauce made of the whites of two eggs beaten as stiff as possible, together with one glass of wine, the grated peel of one lemon, one-half pound of powdered sugar and the strained juice of two lemons.