Chambers's cookery for young housewives

Put the flour and salt into a basin, add half the milk, and heat- well with a spoon until there are no lumps ; next add the egg and beat well, and then add the remainder of the milk. Let the batter stand for at least half an hour. Set a clean frying-pan on the fire, and put a piece of lard into it, about the size of a walnut. When it is quite hot, pour in batter enough to cover the bottom of the pan. Let the pan stand over the fire quite still until the batter is set, slide a knife round the edges, and shake the pan to prevent it sticking. When the under side is of a light brown, turn the pancake and brown the other side. Then turn it on to a paper with some sifted sugar upon it. Sprinkle a little lemon-juice over it, and roll it up quickly. Pancakes should be served very hot, and the thinner they are the nearer they approach perfection. 5 oz. flour. 3 large apples. Sugar. FRITTERS. 1 table-spoonful salad oil. 2 whites of eggs. 1 gill warm water. Make a batter with the flour, oil, and water. Whip the whites of eggs to a stiff froth, and stir them lightly into the batter. Peel, core, and cut the apples in slices, sift sugar over them, and dip each slice separately in the batter. Drop each one thus prepared into a pot of hot fat to cook for about three minutes. Lift them with a perforated spoon on to porous paper, sift sugar over them, and serve hot on a folded napkin. Fritters may be made with oranges or apricots in the same manner. Serve all fritters with sugar sprinkled over them. MEAT PANCAKES. \ lb. flour. 1 egg. Pepper and salt. J pint milk. 1 lb. cooked meat. 2 oz. lard. Mince finely any meat which has been previously cooked, and season it. Make a batter as directed for pancakes, melt CHEESE PUDDING — WELSH RABBIT — TOASTED CHEESE. 135 a fourth part of the lard in a small frying-pan, pour in a fourth of the batter, and cook it on both sides. Place a fourth part of the mince in it, and roll it up neatly, and keep hot while you cook other three. This forms an inexpensive and pleasant little dish for luncheon or supper. CHEESE PUDDING. 1 oz. flour. 3 oz. cheese. 3 eggs. Salt. 1 oz. butter. 1 gill milk. Cayenne pepper. Mustard. Melt the butter in a saucepan, add tbe flour, stir both together free from lumps, and pour on the milk. Stir until it boils, and the panada is well cooked ; remove the pan from the fire, and add the seasonings, cheese, and yolks of eggs ; mix well. Whip the whites to a stiff froth, and stir these lightly into the mixture. Turn all into a well-greased bakingdish, and bake in a brisk oven for about ten minutes. Serve at once, and very hot. WELSH RABBIT. i lb. cheese. cupful milk. Pepper. 1 slice toasted bread. 1 teaspoonful mustard. Salt. Put the mustard, milk, and salt into a saucepan, and when hot add the cheese. Place it over a brisk fire, and stir until the cheese and milk are thoroughly mixed, but not boiling. Pour it on a slice of nicely-toasted bread, and serve hot. TO TOAST CHEESE. 1 slice bread. | 1 slice cheese.