Mix two teaspoonfuls of flour with a little salt. Beat the yolks of four eggs and the whites of two, add a few drops of orange-flower water, and then stir this in with the flour. Butter a small omelet pan, and when hot, pour in a small quantity of the batter, bake until brown, then turn and brown the other side. Roll up the pancake, put it on a hot dish, and keep near the fire till all are made. Arrange them on an ornamental dish-paper on a hot dish, sprinkle a little sugar over, and serve.

Apple Pancakes

Take ordinary pancake batter in which a little yeast has been mixed, and allow it to rise. Break four eggs into a large bowl, beat well and add a teaspoonful of yeast and salt and a wineglassful of brandy, with a little powdered cinnamon or grated nutmeg. In a smaller basin, mix some flour and milk in a way as to form the consistency ot batter, and when it is worked smooth, stir into the large bowl with the other ingredients, Cover with a cloth and set in a warm place to work. Prepare a few apples by peeling, coring and mincing. With each quantity taken for a pancake, stir in a little of the minced apple. If too much of the apple is added the pancakes are liable to break, unless made extra thick. They should be sent hot to the table, accompanied by pounded sugar and oranges or lemons, cut in halves for squeezing over them.

Pancakes, Casino Style

Rub fifteen lumps of sugar on two whole orange peels; also rub five pieces of sugar on two vanilla sticks; take one wineglass of curacoa and a pony of brandy, together with half a pound of fresh butter and mix the whole together until the sugar is dissolved, and the mass forms a paste. After having your pancakes prepared as shown for plain pancake, take a chafing-dish and use for each pancake one tablespoonful of the above preparation. Place the preparation in the chafing-dish and when it is hot, put one pancake into it, and leave it there for about a minute, and turn your pancake over for the same operation as before; keep on doing the same thing for every pancake. It is proper to do this at the table as soon as the pancake is done, and serve it to your guest.

Currant Pancakes

Stir in one-fourth pound of washed and dried grocer s currants to every pint of any plain pancake batter. Serve with hot butter, lemons and sugar.

Gooseberry Pancakes

Put a lump of butter into a fryingpan; when it is melted, put in one quart of gooseberries previously snipped, and fry gently until tender; then take them out and mash them in a saucepan. Beat the yolks of six eggs, and whip three whites to a stiff froth; mix them with a teacupful of cream and finely-grated stale breadcrumbs, and a breakfast cupful of flour, pour them in the saucepan with the gooseberries, add sugar to taste, and stir over the fire until thick. Melt some butter in a fryingpan, and fry the preparation like pancakes. Put them on a hot dish, sift powdered sugar over, and serve.