6 table-spoonfuls mashed potato - very fine.

1/2 cup good cream.

5 eggs - the yolks light and strained - the whites whisked very stiff.

2 table-spoonfuls powdered sugar.

2 table-spoonfuls prepared flour.

Juice of 1 lemon. Half the grated peel.

1/2 teaspoonful nutmeg.

Work the cream into the potato; beat up light and rub through a sieve, or very fine cullender. Add to this the beaten yolks and sugar. Whip to a creamy froth; put in the lemon, flour, nutmeg, and beat five minutes longer before the whites are stirred in. Have your lard ready and hot in the frying-pan. Drop in the batter by the spoonful and fry to a light brown. Drain on clean paper, and serve at once.

Eat with wine sauce.