PANCAKES

Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls of milk, were added; 1 teaspoonful of chopped parsley; mix lightly together, add salt to season. Place 2 tablespoonfuls of butter in a fry pan. When butter has melted, pour mixture carefully into pan. When cooked, sprinkle over a small quantity of finely minced parsley. Roll like a "jelly roll." Place on a hot platter and serve at once, cut in slices.

Irish Pancakes

Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a pint of milk and 1/2 ounce of melted butter. Mix well to a smooth pancake batter and fry in hot lard to a delicate brown. Sprinkle with powdered sugar and serve hot.

Swiss Pancakes

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with salt and pepper and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot.

German Potato Pancakes

Peel 3 large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour. Beat well together and fry in hot lard by the tablespoonful until light brown. Serve hot with a pot roast.

Russian Pancakes

Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot as possible.

Pancake with Fruit

Take 4 eggs, a cup of cream or rich milk, and flour enough to make a thin batter. Add a little fine sugar and nutmeg. Butter the griddle and turn the batter on. Let it spread as large as a common dinner plate. When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift on a little powdered sugar and cinnamon, a little butter, if you wish, and serve hot. Be careful and not make the batter too thin.

To make a Sussex Pancake

Take only some very good Pie Paste made with hot Liquor, and roul it thin, and fry it with Butter, and serve it in with beaten spice and sugar as hot as you can.

To make good Pancakes

Take twenty Eggs with half the Whites, and beat them well and mix them with fine flower and beaten Spice, a little Salt, Sack, Ale, and a little Yeste, do not make your Batter too thin, then beat it well, and let it stand a little while to rise, then fry them with sweet Lard or with Butter, and serve them in with the Juice of Orange and Sugar.

Apple Pancakes

Mix 2 cups sifted flour with 2 cups water, ½ teaspoonful salt and the yolks of 3 eggs; when these are well mixed together add the whites of the eggs, beaten to a stiff froth; place a fryingpan with 1 tablespoonful lard over the fire; when hot pour in some of the mixture, about ¼ inch in thickness, put over this a thick layer of very finely cut apples, slip a knife underneath the pancake to keep it from burning and shake the pan too and fro; when the underside is a light brown slip the pancake onto a plate; put a piece of pan and let it fry slowly until apples are soft; slip the pancake onto a hot plate and set it over a saucepan of hot water until the remaining mixture is baked the same way. These ingredients will make from 3 to 4 cakes, according to the size of pan. They can be served separately or piled on top of one another. Sprinkle some sugar over each pancake.

To make Pancakes so crisp as you may set them upright

Make a dozen or a score of them in a little Frying-pan, no bigger than a Sawcer, then boil them in Lard, and they will look as yellow as Gold, and eat very well.

Potato Pancakes

2 eggs, separated 1 cup mashed potatoes 1/2 cup flour 1 cup milk 2 tsp. baking powder.

Add egg yolks to the mashed potatoes and mix well. Add the flour and baking powder alternately with the milk until smooth. Fold in the stiffly beaten egg whites and drop spoonfuls on hot greased griddle or skillet. Finely chopped onion is sometimes sprinkled on the batter on griddle before turning. Serve hot with meat.

German Egg Pancakes

5 eggs, separated 1/2 cup milk 1 cup flour, sifted.

Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle. Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.

Savoury Pancakes

2 eggs. 2 ounces flour. ½ pint milk. ½ teaspoon grated lemon rind. ¼ teaspoon salt. ¼ teaspoon mixed sweet herbs. 1 shalot, or small onion. A shake of pepper. Butter for frying.

Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.

Note.--This quantity of batter should make six pancakes.

Pancakes

To three tablespoonfuls of flour add six well-beaten eggs, three tablespoonfuls of white wine, four ounces of melted butter nearly cold, the same quantity of pounded loaf sugar, half a grated nutmeg, and a pint of cream. Mix it well, beating the batter for some time, and pour it thin over the pan.