SCOTCH PANCAKES

To a pint of cream beat up eight eggs, leaving out two whites, a quarter of a pound of
butter melted, one spoon-full of flour, a nutmeg grated, three spoonfuls of sack, and a little sugar. When the butter is cool, mix all together into a batter; have ready a stove with charcoal, and a small fryingpan no bigger than a plate, tie a piece of butter in a clean cloth; when the pan is hot rub this round it, and put in the batter with a spoon, run it round the pan very thin and fry them only on one side; put a saucer into the middle of the dish, and lay pancakes over it, till it is like a little pyramid; strew pounded sugar between every pancake, and garnish the dish with Seville oranges cut in small quarters.

RICE PANCAKES

Boil half a pound of rice to a jelly in a small quantity of water; when cold, mix it with a pint of cream, eight eggs, a little salt and nutmeg. Stir in eight ounces of butter just warmed, and add flour sufficient to thicken the batter. Fry in as little lard or dripping as possible.