New England Pancakes

Stir slowly into one pint of cream five tablespoonfuls of sifted flour. Beat up the yolks of seven new-laid eggs and the whites of four, season these with one teaspoonful of salt, and stir them into the flour, working all together thoroughly. Heat very hot in a fryingpan one tablespoonful of fresh butter; pour in a thin layer of the batter, and turn when set. Serve these piled one on another, with sugar and powdered cinnamon over each.

Rice Pancakes

Wash one-half pound of rice, put it into a saucepan with some water, and boil it to a jelly, adding more water when required. When cooked, leave it until cold; then mix with it one pint of cream, eight or nine eggs, a pinch of salt, and a small quantity of grated nutmeg. Warm one-half pound of butter, then stir it in with the other ingredients, adding as much flour as will make a thick batter. Fry the pancakes as usual, using as little butter as possible. Serve them either plain, or with jam or preserves.

Pancakes With Apricot Jam

Put one-half pound of flour into a basin with a tablespoonful of fine sugar and a little salt, break in five eggs, and mix all well together. Add one-fourth pound of melted butter, and one and one-fourth pints of milk. Cut a piece of bread round one-fourth inch thick and four and one-half inches in diameter, sift sugar over, and glaze in the oven. Three fryingpans should be used when a large number of cakes are made, so that they may be done more quickly. Stand the pans on the fire with a small piece of butter in each, and, when it is melted, put two tablespoonfuls of batter in each. When one side of the pancake is browned, turn it on the glazed piece of bread, coat the top with apricot jam, put another one over this, and so on, till all are done. Do not coat the top one with jam, but sprinkle with powdered sugar, glaze it under a salamander, and serve.

Pancakes With Macaroons

Put two ounces of bitter macaroons and one ounce of dried orange flowers into a mortar, and pound them very fine. Turn this into a large bowl, add one-fourth pound of finely-powdered white sugar and two ounces of dried and sifted flour, and mix all well together; then stir into them the beaten yolks of ten eggs; add a saltspoonful of salt, and one quart of cream. Make a fryingpan hot over the fire, put a lump of butter into it, and when that is quite hot fry as much of the batter as will cover the bottom of the pan; when slightly browned on one side, turn it carefully and brown the other side. Lay it on a hot tin plate, spread over a thin layer of apricot marmalade, and on that sprinkle crushed macaroons. Roll the pancake up rather tight and proceed with the next one, which should, with some more butter, have been put in the fryingpan as soon as the first one was taken out. When all the pancakes are done, cut them about three inches long, glaze them, and serve hot; or they may be served quite plain.

Baked Pears

Peel, cut in halves, and core twelve large pears, put them into a pan with two dozen cloves, one pound of sugar, and nearly enough water to cover them. Bake them in a moderate oven till tender, keeping the pan covered; then place them over a slow fire and let them stew gently. Grate a little lemon peel over them and add more sugar if required.