Ingredients. - Three ounces of flour. Two eggs. Half a pint of milk. Half a salt-spoonful of salt. Three ounces of lard. The juice of one-quarter of a lemon. Two ounces of moist sugar.

Time required, about twenty minutes.

To make Pancakes (this quantity will make about eight):

1. Take three ounces of flour and put it in a basin.

2. Add a salt-spoonful of salt, and mix it well into the flour.

3. Break two eggs into the flour, and add a dessertspoonful of milk, and mix all well together with a wooden spoon.

4. Stir in gradually half a pint of milk, making the mixture very smooth.

N. B. - -If possible, it is better to let this mixture stand before frying it into pancakes.

5. Put a frying-pan on the fire and put into it a piece of lard the size of a chestnut, and let it get quite hot, but it must not burn.

6. Then pour into the frying-pan two large table-spoonfuls of the batter, and let it run thinly all over the pan.

7. When the pancake has become a light-brown on one side, shake the pan, and toss the pancake over, to brown the other side the same.

8. Stand a plate on the hot plate, or in the front of the fire, to heat.

9. When the pancake is fried, turn it on to this heated plate.

10. Squeeze a few drops of lemon-juice, and sprinkle a little moist sugar over it.

11. Now roll it up and place it on the edge of the plate, so as to leave room for the remainder of the pancakes.

N. B. - Fry all the pancakes in this manner, adding each time a piece of lard the size of a chestnut.

12. For serving, arrange the pancakes on a hot dish, placing one on the top of the other.