Middle class cookery book

Put the flour and salt in a basin ; separate the yolks from the whites of the eggs ; add the yolks to the flour, and stir well with a wooden spoon ; pour in the milk gradually, stirring all the time ; be careful to have no lumps in the batter. Put the whites of the eggs on a plate with a pinch of salt ; beat to a stiff froth (see “To Beat Eggs,” p. 134); add this to the batter just before the pancakes are to be cooked, stir- ring it in lightly. This quantity of batter will make about eight pancakes. Divide the fat into eight pieces ; put one piece into a small frying-pan to melt ; put two and a half tablespoonfuls of the batter into a cup ; when the fat in the pan is hot, pour in the batter from the cup, holding the pan so that the batter covers the bottom of it. Let the pancake set, then with a knife see that it does not stick anywhere. Shake it a little, and toss it over, or turn with a long thin knife. When a golden brown on both sides, put it on a hot dish, and roll it up, dredging a little sugar over. Cook the pan- cakes as quickly as possible, and serve very hot. Divide a lemon into quarters ; cut each quarter in half ; put the pieces neatly on a plate ; send it to table with the pancakes, together with brown sugar, or castor sugar, according to taste. The batter is better if mixed some hours before it is used ; the frothed white must not be put in till just before the batter is fried. Apple Fritters lb. Flour 1 Tablespoon ful Best Salad Oil, or 1 ,, Butter (warmed) 2 Whites of Eggs 1 Gill Tepid Water 2 Apples CHAP. XIII PUDDINGS 169 Beat the whites of the eggs to a stiff froth (see “ To Beat Eggs,” p. 134) ; put the oil or butter (which must be liquid) into a gill measure ; fill it up with tepid water ; mix the flour with this into a soft dough ; then add the frothed white of egg. Peel and core the apples ; cut them in thin rings ; sprinkle a little sugar over, and a little grated lemon peel ; dip each ring lightly in the batter ; drop it into hot clarified fat ; let it cook for two or three and a half minutes. Lift the fritters on to kitchen paper to drain ; put them on to a hot dish ; sprinkle castor sugar over. Serve hot. A little more water may be required, as all flours are not alike in the quantity of water they absorb. Orange fritters are prepared in the same way. Be careful to take out the pips, and to cut away the white part of the peel. Omelette Souffles 3 Eggs I 1 oz. Butter 1 Dessertspoonful Castor Sugar | Jam A Few Drops of Vanilla or other Flavouring Separate the yolks from the whites of the eggs ; put the yolks into a basin ; add the sugar, stirring one way, until the mixture is thick ; add the flavouring ; beat up the whites to a froth (see “To Beat Eggs,” p. 134); add them lightly to the yolks. Melt the butter in an enamelled Irying-pan ; pour in the mixture; let it cook for a minute or two till set; then put it into a hot oven ; let it bake for seven minutes. Sprinkle some sugar on a sheet of kitchen paper; turn the omelette on to the paper ; lightly spread some jam on the omelette, and double it in half. This is a quickly made dish. Russian Pancakes 1 oz. Flour „ Butter i Pint Milk 1 Egg i oz. Sugar Jam L70 MIDDLE CLASS COOKERY BOOK PART II