Consult me

must be first mixed with a little milk ; add the rest by degrees, also two spoonfuls of beaten ginger, a glass of brandy, and a little salt ; stir all together ; pour into the pan, (as above directed) a ladleful of batter, sufficient to make a pancake, moving the pan round, that the batter may be all over the pan ; shake the pan, and when one side is enough, toss it over quickly. When both sides are done, put it upon a dish before the fire to keep hot. Sprinkle over it a little sugar. PANCAKES, American. — Mix a pint of cream, five spoonfuls of fine flour, seven yolks and four whites of eggs, and a very little salt ; fry them very thin in fresh butter, and between each strew sugar and cinnamon. PANCAKES, Common. — Make a light batter of eggs, flour and milk. Fry in a small pan, in hot dripping or lard. Salt, nutmeg, or ginger, may be added. Sugar and lemon should be served to eat with them. If eggs are scarce, make the batter of flour, and small beer, ginger, j&c., or clean snow, with flour, and a little milk. PANCAKES, Cream. — Mix two eggs, well beaten, with a pint of cream, 3 ozs. of sifted sugar, 6 ozs. of flour, a teaspoonful mixed of cinnamon, nutmeg, and mace. Fry the pancakes thin with a piece of butter. PANCAKES, Fine. — Cream, half a pint ; sherry, half a pint; the Yolks of 18 eggs beaten fine, and a little salt ; sugar, ^ lb. ; a little ground cinnamon, mace, and nutmeg ; put in as much flour as will spread thin over the pan, and fry them in fresh butter. This sort of pancakes will not be crisp, but very good. PANCAKES, Fried without Butter. — Beat six fresh eggs very well ; mix, when strained, with a pint of cream, 4 ozs. of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the frying-pan tolerably hot, wipe it with a clean cloth; pour in the batter to make thin pancakes. PANCAKES, Irish. — Beat eight yolks and four whites of eggs, strain them into a pint of cream, put a grated nutmeg, and sugar to your taste ; set 3 ozs. of fresh butter on the fire ; stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it : then mix smooth almost half a pint of flour. Fry the pancakes very thin ; the first with a bit of butter, but not the others. PANCAKES, Pink, &c.— Boil some beet-root till tender, and beat it fine in a mortar ; add the yolks of four eggs, two spoonfuls of flour, and three of cream ; sweeten, grate in half a nutmeg, and add a glassful of brandy; mix all well together, and fry the pancakes in butter; garnish them with green sweetmeats or sprigs of myrtle. PANCAKES, Rice.— Boil Jib. of rice to a jelly in a little water ; when cold, mix it with a pint of cream, eight eggs, a bit of salt and nutmeg grated ; stir in 8 ozs. of butter just warmed, and add as much flour as will make the batter thick enough. Fry in as little lard or dripping as possible. PAPER, to Render Fireproof and Waterproof. — Professor Muschamp, of Wurtemberg, advises the following : —