The spirit of cookery

Potato-starch flavoured loith vanilla, or with ginger, or pineapple, agnicot, raspberry ; wheat-flour, plain or with sour cream, flavoured With vanilla ; wheat-grits, plain or with almonds, chocolate, raisins and currants ; rice-grits or ground rice and whole rice are used for the same kinds of souffles; grits import an agreeable granular body to them ; souffles of nouilles, potatoes, brown bread, with several variations, close the list of souffles in which flour is used. A series of preparations which contain no farinaceous matter, and are perhaps improperly termed souffles, but are accepted under that name, are the following : They may be made with apples ; or apples, biscuits, 7nacroons ; or with almonds, white or roasted ; of meringue piaste flavoured with orange - flower (falsely called biscuit soufflds). A souffle can also be made quickly of sliced rolls with wine. Pancakes, French Pannequets, and Puffs or Croplets. The name pannequets is probably a corruption of the English pancakes, and is not found in French dictionaries. Some French gastronomers disapprove of the addition of confitures to pancake, but others say that gooseberry or apricot preserve was necessary to constitute panneguets, and that without this the product was only crepes fines. However, Crêpe signifies a pancake, and therefore is synonymous with pannequet. We agree with Courchamps thus far, that pancakes, to be relished by their inherent virtue, which is great, should receive only slight addition of flavour, such as a little lemon-juice and powdered sugar. By strong preserves they would be overtoned, and their specificity would PANCAKES AND KRAPFEN be extinguished. Crêpe is perhaps related to the German Krapfel, Krapfen, which in the north of Germany are also called pancakes. Pancakes should be fried crisp, and not pasty or flabby ; for this reason they should not be kept covered, but eaten as soon as possible after having left the pan. The batter or dough can be fermented like that of waffles, or Krapfel, with more or less butter, and particularly eggs. Herbs may be added. In this and other manners pancakes may he varied, e.g., hy the addition of bruised ratafias, and of cream, by spreading apricot-jam over them and rolling them up. They may also be made compound by adding over each pancake, as it is finished, a thin layer of apricot jam, and over this a thin layer of potato-souffle batter, and making from six to twelve such layers, and then baking the pile for half an hour in the oven. At first sight this dish appears to he an overcomplicated Apician preparation, hut it may he useful under circumstances when the fireplace is crowded and the dish has to he ready. Pancakes may he varied by the addition of either raiv or cooked grated potatoes ; or of rice (Germ., Beisschmarn) ; or of apples in slices, when they form a transition to apple fritters.