Indian Pancakes

Add to three well-beaten eggs a pint of new milk, three tablespoonfuls of flour, some sugar, and a little pounded cinnamon; mix all well together, and fry in butter; brown the upper side for a minute before the fire; serve it, cut into four, with pounded sugar strewed over it.

Common Pancakes

With nearly half a pound of flour mix five well-beaten eggs, and then add, by degrees, a quart of good milk; fry them in fresh lard, and serve them with pounded loaf sugar strewed between each.

French Pancakes

Beat separately the yolks and whites of seven eggs; beat with the yolks four tablespoonfuls of pounded loaf sugar, the same quantity of flour, one pint of cream or milk, the grated peel and juice of one lemon, and two tablespoonfuls of rose-water; add the beaten whites the last thing. Allow three tablespoonfuls to each pancake.

WHOLE RICE PANCAKES

Stew half a pound of whole rice in water till it is very tender, and let it stand in
a basin to cool. Break it small, put to it half a pint of scalded cream, half a pound of clarified butter, a handful of flour, a little nutmeg and salt, and five eggs well beaten. Stir these well together, and fry them in butter or lard. Serve them up with sugar sifted over them, and a Seville orange or lemon cut and laid round the dish. This preparation may be made into a pudding, either baked or boiled, and with currants added or not, as approved. Three quarters of an hour will bake it, and an hour will boil it.

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.

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.