Cut very thin some slices of cold ham, making them all nearly of the same size and shape. Beat six eggs very light, and smooth. Stir them, gradually, into a pint of rich milk, alternately with six table-spoonfuls of sifted flour, adding half a nutmeg, grated. If you find the batter too thick, add a little more milk. For pancakes or fritters, the batter should be rather thin. Take a yeast-powder; dissolve the contents of the blue paper (the soda) in a little warm water, and, when quite melted, stir it into the batter. In another cup, dissolve the tartaric acid from the white paper, and stir that in immediately after. Have ready, in a frying-pan over the fire, a sufficiency of lard melted and boiling, or of fresh butter. Put in a ladle-full of the batter, and fry it brown. Have ready a hot plate, and put the pancakes on it as soon as they come out of the frying-pan, keeping them covered, close to the fire. When they are all baked, pile them evenly on a hot dish, with a slice of cold ham between every two pancakes, beginning with a cake at the bottom of the pile, and finishing with a cake at the top. You may arrange them in two piles, or more. In helping, cut down through the whole pile of pancakes and ham alternately.
In making yeast-powders, allow twice as much carbonate of soda as of tartaric acid. For instance, a level tea-spoonful of soda to a level salt-spoonful of the tartaric acid. Put up the two articles, separately folded in papers of different colours; the former in blue paper, the latter in white.