The common sort are composed of a light batter, made of eggs, flour, and milk, fried in hot dripping or lard, only half of the whites of the eggs being generally used; but salt, or nutmeg, and ginger, may be added, and sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the batter with flour and small beer, ginger, etc.; or clean snow, with flour, and a very little milk, will serve as well as eggs. If the family be large, beat eight yolks and four whites of eggs, strain them into a pint of milk, put a grated nutmeg, and sugar to your taste: set three ounces of fresh butter on the fire, stir it, and as it warms pour it to the milk, which should be warm when the eggs are put to it; then mix smooth almost a half a pound of flour. Fry the pancakes very thin; the first with a bit of butter, but not the others. Serve several on one another, but at two or three different times, " hot and hot."

A finer kind are fried without butter or lard, as thus:- Beat six fresh eggs extremely well; mix, when strained, with a pint of cream, four ounces of sugar, a glass of good French brandy, a half a nutmeg grated, the grated rind of a whole lemon, and as much flour as will make it almost as thick as ordinary pancake-batter, but not quite. Heat the frying-pan tolerably hot, wipe it with a clean cloth; then pour in the batter to make thin pancakes.