The pudding and pastry book

To fry pancakes, melt a piece of fresh butter in a small frying-pan. When it is very hot pour in sufficient batter to cover the frying-pan with a thin layer. Fry over a clear fire, shaking the pan constantly. Loosen the edges of the pancake, when set, with a knife. Give a good shake and toss, bringing the pancake down on the other side. As each is done, put it on a very hot plate in the oven and continue frying the others as quickly as possible. Pancakes — I (French Receipt) 4 eggs i lb. sifted flour 1 pint milk 1 table-spoon olive oil 1 table-spoon brandy, rum, absinthe or kirscli Salt. Beat the eggs. Add the milk, flour, etc., mixing well together until perfectly smooth. Set aside for three hours. When ready to fry, add to the batter one white of egg beaten to a stiff froth. Fry in butter. Pancakes — II (American) 5 table-spoons flour 7 eggs 1 pint cream or milk Sift the flour with a tea-spoon of salt. Mix it smoothly with the cream. Beat up the yolks and add them, mixing thoroughly. Beat four whites to a stiff froth and stir them lightly in. Fry in very hot butter. Serve with sugar and cinnamon or lemon. The Pudding and Pancakes with Jam \ lb. flour 1 table-spoon sugar j lb. melted butter 5 eggs If pints milk First mix the sugar, flour and unbeaten eggs. Add the butter, milk and a little salt. Fry in butter in a small frying-pan, two table-spoons at a time. As soon as a pancake is done on one side, lay it on a dish and spread it with apricot or strawberry jam. Cover it with another, and so on. Sprinkle the top pancake with sugar and glaze with a salamander. Serve very hot. French Pancakes 2 eggs 2 ozs. powdered sugar 2 ozs. flour 2 ozs. butter ^ pint milk Beat the butter to a cream. Add the wellbeaten eggs, and beat together. Stir in the sugar, flour, and lastly the milk, beating all the time. Bake in six well-buttered saucers in a quick oven about twenty minutes. Fold each pancake over. Sprinkle with powdered sugar, and serve with lemon. Pastry Book Rice Pancakes r lb. rice | pint cream or milk 1 table-spoon powdered sugar 4 eggs 2 ozs. butter Flour Boil the rice in water until very tender. Pound it and put it through a sieve. When cold add the cream or milk, sugar, well-beaten eggs and butter, which should be warmed and creamed. Add Hour, if necessary, to make a fairly stiff batter. Fry in butter. Fritters Fruit Fritters . . . . .43 Henriettes ...... 44 Orange Fritters ..... 44 Pine Apple Fritters . . . .45 Portuguese F ritters . . . .45 Souffle Fritters . . . . .46 Strawberry Fritters . . . .47 General Directions Fritters are crisper if fried in clarified fat than in lard. In making fruit fritters dip each piece of fruit into batter. See that it is well covered. Drop fritters, a few at a time, into smoking hot fat, being careful that they do not touch each other ; fry a rich yellow. Take out with a skimmer and set in the oven for a few minutes on soft paper to drain. Sift sugar over the fritters and serve with a wine or fruit sauce. Batter for Fritters — I (. French Receipt) 2 eggs | lb. flour 1 table-spoon olive oil 1 table-spoon brandy *2 cup water, milk or beer