Beat up six eggs, leaving out half the whites, and stir them into a quart of milk ; mix your flour first with a little of the milk, add the rest by degrees; put in two spoonfuls of beaten ginger, a glass of brandy, and a little salt; put a piece of butter into your pan, then pour in a ladleful of batter, which will make a pancake ; move the pan round, that the batter may spread all over it: shake the pan ; and when you think one side is done enough, turn it; and when the other is done, lay it on a dish before the fire, and serve it as quick as possible.

Cream Pancakes

Mix the yolks of two eggs with half a pint of cream, two ounces of sugar, beaten cinnamon and mace, and nutmeg; rub your pan with lard, and fry them as thin as possible: grate line sugar over them.

Rice Pancakes

Boil half a pound of rice to a jelly in a small quantity of water; when cold, mix it with a pint of cream, eight eggs, salt, and nutmeg, stirring a quarter of a pound of butter just warmed; add as much flour as will make the hatter thick enough : fry them in as little lard as possible.

Pink Coloured Pancakes

BOIL beat-root till tender, and then beat it fine in a mortar; add the yolks of four eggs, two spoonfuls of flour, and three or four of cream; sweeten it, and grate in half a nutmeg: add a glass of brandy: mix all well together, and fry your- pancakes in butter: garnish them with green sweetmeats.