Three quarters of a pint of sifted flour, with two teaspoonfuls of baking powder in it, one pint of milk, warm, but not hot, one teaspoonful of salt, one ta-blespoonful of fresh butter melted, four fresh eggs separated, and one tablespoonful of white granulated sugar beaten with the whites to a stiff foam. Put the yolks into the pan that the cakes are to be mixed in and beat them a minute or two, then stir in the melted butter and salt, then half of the milk and the flour; beat it until it is smooth and then add the other half of the milk; stir in the whites last and bake immediately. Put a small quantity of butter or lard into the baking pan, and when it is hot enough to brown put in two large kitchen spoonfuls of the batter and let it spread all over the pan.
Are made according to the preceding receipt, with this exception that five eggs are used instead of four, and two tablespoonfuls of white sugar with half a teaspoonful of grated nutmeg is put into the milk. Bake them a light brown, then put them on to a napkin and spread them with strawberry marmalade. Roll them up, trim off the ends and lay them in a warm dish until all are done. Serve them with a wine sauce.