The Apsley cookery book

Mix the flour and milk smoothly together, adding a little milk at a time, until it is all used. Now put the batter aside, for at least two hours, or the pancakes will not be light. When it has stood, beat up the whites of eggs, rather stiff, and mix them well with the batter. A six-inch frying-pan makes the nicest pancakes, and for this size half a teacupful of batter will be required, and a piece of butter half the size of a walnut. J ust let the butter get hot, and thoroughly grease the pan before putting in the batter. Turn with a broad-bladed knife as soon as brown, and brown on the other side. Roll when done, and sift powdered sugar over the pancakes. If whites of eggs are not handy, a teaspoonful of bakingpowder instead makes excellent pancakes ; but, of course, they are not so nourishing. 394. Buckwheat Pancakes. Ingredients. Four tablespoonfuls of Buckwheat Meal. Whites of two Eggs. Half a pint of Milk. Half a teaspoonful of Baking-powder. Whisk the whites of the eggs for a few minutes, then sprinkle in the meal a little at a time, add the milk, and beat well for ten minutes ; let it stand for one hour, then fry as ordinary pancakes in a small frying-pan that has had a well-greased piece of paper rubbed over it. Serve very hot, with syrup. 395. Paste (Fried). When paste, made according to either of the recipes, has been kept two or three days, and it is not required for tarts, &c., a very nice dish can be made by rolling it out three-quarters of an inch thick, and stamping it into small rounds, and frying these in either oil or Albene. The fat must not be quite so hot as for general frying. If the cook tries it by throwing in a bit of bread, and puts in the paste as soon as the bread crisps, and before the fat is hot enough to brown it, then the paste will be done perfectly. The rounds of pastry should have sugar sifted over them, and be piled on a dish paper. Any stewed fruit is nice served with them. 396. Paste, Puff for Tarts and Tartlets, &c. Ingredients. One pound of Flour. | Half a pound of Butter. A teaspoonful of Baking-powder. Divide the butter into three portions. Put the flour into a bowl, and mix the baking-powder thoroughly with it, first, however, taking out three tablespoonfuls for working the pastry. Rub one portion of the butter into the flour, and mix it with as little water as will make the paste smooth. Roll this out until it is an inch thick, then divide in halves. Put one half aside, and roll out the other until it is very thin, less than a quarter of an inch in thickness. Break up the second portion of the butter into small bits, and lay these over the paste, leaving a margin of quite an inch to allow for the butter spreading in rolling. Dredge with flour, and fold in three, then roll out until the paste is an inch thick. Treat the other half in exactly the same manner, using the third portion of butter. When this is done, place the two pieces on the top of one another, and roll out until only half an inch thick. Now fold the paste and place it between two dishes, and put it aside in a cool place until next day.