_Ingredients._—6 eggs, 1 pint of cream, ¼ lb. of loaf sugar, 1 glass
of sherry, ½ teaspoonful of grated nutmeg, flour. _Mode._—Ascertain
that the eggs are extremely fresh, beat them well, strain and mix with
them the cream, pounded sugar, wine, nutmeg, and as much flour as will
make the batter nearly as thick as that for ordinary pancakes. Make
the frying-pan hot, wipe it with a clean cloth, pour in sufficient
batter to make a thin pancake, and fry it for about 5 minutes. Dish the
pancakes piled one above the other, strew sifted sugar between each,
and serve. _Time._—About 5 minutes. _Average cost_, with cream at 1_s._
per pint, 2_s._ 3_d._ _Sufficient_ to make 8 pancakes. _Seasonable_ at
any time, but specially served on Shrove Tuesday.
PANCAKES, French.
_Ingredients._—2 eggs, 2 oz. of butter, 2 oz. of sifted sugar, 2 oz. of
flour, ½ pint of new milk. _Mode._—Beat the eggs thoroughly, and put
them into a basin with the butter, which should be beaten to a cream;
stir in the sugar and flour, and when these ingredients are well mixed,
add the milk; keep stirring and beating the mixture for a few minutes;
put it on buttered plates, and bake in a quick oven for 20 minutes.
Serve with a cut lemon and sifted sugar, or pile the pancakes high on
a dish, with a layer of preserve or marmalade between each. _Time._—20
minutes. _Average cost_, 7_d._ _Sufficient_ for 3 or 4 persons.
_Seasonable_ at any time.
PANCAKES, Snow.
_Ingredients._—3 tablespoonfuls of flour, 1 egg, 3 tablespoonfuls of
snow, about ½ pint of new milk. _Mode._—Mix the flour with the milk by
degrees, add the egg well beaten, and just before frying, the snow,
it should then be all beaten up together quickly, and put into the
frying-pan immediately. _Sufficient_ for 8 pancakes.