Pancakes, Fritters, Dumplings and Pastes.

436. Apple Schmarren - German

Beat the yolks of three eggs well with a tablespoon of sugar and a cup of thin cream. Stir in four tablespoons of flour and the grated rind of a lemon and, when smooth, add two cooking apples, chopped fine; then fold in the whites beaten stiff. Grease a hot omelette pan, pour in half the mixture and brown on both sides; then remove to a hot plate and sift over with sugar and cinnamon. Fry the remainder and place on top with more sugar and cinnamon.

437. Crepes (Pancakes) Floreine Sauce-French

Make a batter, about as thick as cream, of a cup of sifted flour, a pinch of salt, a dessert spoon of sugar, four whole eggs, a tablespoon each of brandy and olive oil, a teaspoon of orange-flower water and milk enough to make it of the right consistency. Beat very hard, then stand aside for an hour. Barely cover the bottom of a hot, greased, six-inch pan with the batter, brown on both sides, remove to a hot plate, sprinkle with sugar, and roll. When all are cooked pour over a wine glass each of maraschino and French brandy; sprinkle well with sugar, set on fire, and baste the cakes until the spirit burns out.

438. Crepes Oeuillets - French

Boil a large beet until tender, peel and rub through a sieve into a bowl. Add the beaten yolks of four eggs, three tablespoons of thick cream, one tablespoon each of sugar and brandy, and enough flour to make a thin batter - about two tablespoons. Beat with an egg-beater for five minutes; then pour enough in a buttered omelette pan barely to cover the bottom and proceed as in No. 437.

439. Nalesneky - Russian Pancake

Beat well the yolks of three eggs. Add half a cup of milk, the same of water, a cup of sifted flour, a pinch of salt, and beat well. Fold in the whites beaten stiff. The batter must be very thin. Grease a hot omelette pan with butter; cover the bottom with a spoonful of the batter, brown on both sides, spread with jelly and fold in half, and then again making a wedge-shaped cake. It is well to use two pans, tossing the cakes from one to the other instead of turning. Serve with sugar.

440. Puffer, Potato Pancakes - German

Peel and grate two cups of raw potatoes and drain. Add to the pulp two well-beaten eggs, half a teaspoon of salt, two tablespoons of flour and a grated onion. Beat well, drop from the spoon on a very hot griddle with plenty of grease and fry until brown.

441. Spanish Pancakes

Beat three eggs until thick; add alternately four tablespoons of flour and a cup or more of milk, to make a thin batter. Fry by the spoonful in a greased pan and remove to a hot plate when brown, covering each cake with a little thick syrup made by boiling a pound of sugar, a cup of water and a few sticks of cinnamon until as thick as honey.