PANCAKES

Make a light batter of eggs, flour, and milk. Fry it in a small pan, in hot dripping or lard. Salt, nutmeg, or ginger, may be added. Sugar and lemon should be served, to eat with them. When eggs are very scarce, the batter may be made of flour and small beer, with the addition of a little ginger; or clean snow, with flour, and a very little milk, will serve instead of egg. Fine pancakes, fried without butter or lard, are made as follows. Beat six fresh eggs extremely well, strain and mix them with a pint of cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the fryingpan tolerably hot, wipe it with a clean cloth, and pour in the batter so as to make the pancakes thin.--New England pancakes are made of a pint of cream, mixed with five spoonfuls of fine flour, seven yolks and four whites of eggs, and a very little salt.

They are then fried very thin in fresh butter, and sent to table six or eight at once, with sugar and cinnamon strewed between them.--Another way to make cream pancakes. Stir a pint of cream gradually into three spoonfuls of flour, and beat them very smooth. Add to this six eggs, half a pound of melted butter, and a little sugar. These pancakes will fry from their own richness, without either butter or lard. Run the batter over the pan as thin as possible, and when the pancakes are just coloured they are done enough.