Pastry Cream.
To a pint of cream add half a table spoonful of pounded cinnamon, a little grated lemon peel, three table spoonfuls of flour, two ounces of oiled fresh butter, eight yolks and the whites of three eggs well beaten, half a pound of sifted sugar, and a table spoonful of orange flower water. Put the ingredients over a fire, and when it begins to thicken add four ounces of ratafias and two ounces of pounded citron, mixing all well together. Let it stand till quite cold, then cut it into what shapes you please, and dip them singly into yolk of raw egg; then breadcrumb and fry them in boiling lard till of a light colour, drain them dry, and serve them up hot.