1092. Pancakes

Pour a good batter made of eggs, milk, and flour, in the usual way into a. pan, so that it lies very thin, fry the pancakes with hot lard, and when one side is done turn it by tossing it up lightly, serve with sugar and lemon, or Seville orange juice.

1093. Cream Pancakes

To a pint of cream add the yolks of two eggs, two ounces of sugar, and a little beaten cinnamon, mace, and nutmeg; mix the whole well, and then fry them very carefully.

1094. Pancakes A La Francaise

Into a stewpan put four ounces of butter, a table-spoonful of ratafia pounded, the rind of a lemon cut thin, two ounces of pounded white sugar, mix in separately three eggs, then add one at a time the yolks of three more, mix well, add a little milk, half a pint of cream, and a little orange flower water, beat it well up to the thickness of a good cream, put into your pan some clarified butter, and when melted pour it away and put in your batter for the pancakes, they must be made very thin; when you have finished frying the pancakes leave in the bottom of your stewpan one table-spoonful of the batter, add to it a little orange flower water, some sugar, a small quantity of pounded ratafia, and the yolk of an egg; mix this up with some cream, put it into a boat and serve as a sauce.

1095. Pancakes A L'Italienne

Are made in the same manner as the above, excepting that when fried they must be laid open on a clean dresser, an Italienne cream spread over them, rolled up and laid side by side in a dish with the brown side outwards.

1096. Rice Pancakes

To half a pound of rice put two thirds of a pint of water, boil it to a jelly; when cold, add to it eight eggs, a, pint of cream, a little salt and nutmeg, and half a pound of butter melted; mix well, adding the butter last,, and working it only so much as will make the batter sufficiently thick. Fry them in lard, but employ as little as it is possible to fry them with.