Break three eggs in a basin; beat them up with a little nutmeg and salt; then put to them four ounces and a half of flour, and a little milk; beat it of a smooth batter; then add by degrees as much milk as will make it of the thickness of good cream: the frying-pan must be about the size of a pudding plate, and very clean, or they will stick; make it hot, and to each pancake put in a bit of butter about as big as a walnut: when it is melted, pour in the batter to cover the bottom of the pan; make them the thickness of half a crown; fry them of a light brown on both sides. The above will do for apple fritters, by adding one spoonful more of flour; peel your apples, and cut them in thick slices; take out the core, dip them in the batter, and fry them in hot lard; put them on a sieve to drain; dish them neatly, and grate some loaf-sugar over them.

Pancakes In Apples

Cut some apples very small, stew them with a little white wine, grated lemon-peel, pounded cinnamon, and brown sugar; mash them, and spread it over pancakes; roll them up, ana serve with sifted loaf-sugar over them.

Pancakes Common

With neatly half a pound of flour, mix five well-beaten eggs, and then add, by degrees, a quart of good milk; fry them in fresh lard, and serve them with pounded loaf-sugar strewed between each.

Pancakes Fine

To three table-spoonfuls of flour add six well-beaten eggs, three table-spoonfuls of white wine, four ounces of melted butter nearly cold, the same quantity of pounded loaf-sugar, half a grated nutmeg, and a pint of cream; mix it well, beating the batter for sometime, and pour it thin over the pan.

Pancake, Rice

Add to three well-beaten eggs a pint of new milk, three table-spoonfuls of boiled rice, some sugar, and a little pounded cinnamon; mix it all well together, and fry it in butter; brown the upper side for a minute before the fire; serve it, cut into four, with pounded sugar strewed over it.

Pancake Rissoles

Mince finely some cold veal, season it with grated lemon-peel, nutmeg, pepper, salt, and a little lemon pickle; warm it up with some good gravy, and a small bit of butter rolled in flour. Have ready a batter as for pancakes, seasoned with a little salt and grated nutmeg. Fry a thin pancake, turn it, and put into the middle two table-spoonfuls of the minced veal; fold it in at each side and at the ends in an oblong form, and fry them of a light brown color; lay them upon the back of a sieve to drain before the fire. Four or six will make a dish. They are served as a corner or top dish.

Pancakes, Scotch

Mix with six table-spoonfuls of flour a little cream, add the beaten yolks of six eggs, and then mix in a pint of cream, the grated peel of a small lemon, a table-spoonful of pounded sugar, and a little ratafia; when the batter is very well beaten, and just before using, mix in the whites of the eggs beaten with a knife, to a stiff- froth. Put a little butter or lard into the frying-pan, make it hot, pour it out, and wipe the pan with a clean cloth; put in some butter or lard, and when hot, pour in a tea-cupful of the batter; shake it, and when firm, prick it a little with a fork, but do not turn it; hold it before the fire a minute to

Drown. Serve them with pounded loaf-sugar strewed over them.

Pancake, Thick

Beat separately the yolks and whites of two eggs; mix with the yolks a tab!e-spoonful and a half of flour, a little sugar and white wine, half a pint of cream or good milk; add the whites, and fry it in a broad saucepan, with butter or clarified suet; brown the upper side before the fire; warm any sort of preserve, spread it upon one half, and turn the other over it, and strew upon it pounded loaf sugar.