Cream Fritters. (Very Nice.)
1 cup cream.
5 eggs—the whites only.
2 full cups prepared flour.
1 saltspoonful nutmeg.
A pinch of salt.
Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot sweet lard, a spoonful of batter for each fritter. Drain and serve upon a hot, clean napkin.
Eat with jelly sauce. Pull, not cut them open.