Flour them, and then flatten them into little cakes and fry them a nice brown in some butter.
Of course, a smaller quantity can be made by using these ingredients in proportion.
NALESNIKIS (POLISH PANCAKES) .-- Take eight eggs and beat them up very thoroughly with about a pint and a half of milk, or still better, cream, two ounces of butter that has been oiled, half a grated nutmeg, and about a dozen lumps of sugar that have been rubbed on the outside of a lemon; mix in sufficient flour--about three-quarters of a pound will be required--to make the whole into a very smooth batter.

Melt a little butter in a frying-pan, pour it all over the pan, and when it frizzles, pour in some of the batter, and sprinkle over a few currants; when the pancake is fried, shake some powdered sugar over it, roll it up like an ordinary pancake, and serve hot.
FRITTERS.
BATTER FOR SAVOURY FRITTERS .-- Put six ounces of flour into a basin, with a pinch of salt, the yolk of one egg, and a quarter of a pint of warm water.
Work this round and round with a wooden spoon till it is perfectly smooth and looks like thick cream.

About half an hour before the batter is wanted for use whip the white of one egg to a stiff froth and mix it lightly in.
MUSHROOM FRITTERS .-- Make some mushroom forcemeat; let it get quite cold on a dish about a quarter of an inch thick.

Cut out some small rounds, about the size of a penny-piece.

They fry better if slightly oval.