Put the flour and salt in a basin ; add the egg and stir well with a wooden spoon ; then pour in the milk gradually, stirring all the time, being careful to have no lumps in the batter. Put two and a half table- spoonfuls of the batter in a cup ; melt a fourth of the fat in a small frying pan. When hot pour in the batter from the cup, holding the pan so that the batter should cover the whole of it. Let the pancake set, then with a knife see that it does not stick anywhere. Shake it a little and either toss it over or turn with a long thin knife. When a golden brown on both sides put it on a plate, dredge with sugar, fold the pancake in three, or roll it up and dredge again with sugar. Serve very hot. The above quantities will make about four pancakes.✪ Pancakes When time permits prepare the batter some hours before, as it is improved by standing. If preferred, pancakes may be made a little lighter by adding only the yolk at first to the flour, &c. ; then add the milk as directed Whisk the whites to a stiff froth, just before the pancakes are to be cooked, and add lightly. A few drops of lemon juice squeezed over each pancake is a great improvement. Snow Eggs. — Required: 1 egg; 1% gills of milk ; inch stick cinnamon ; 1 heaped teaspoonful sugar✪ Snow Eggs. SAUCES. 127 Break the egg ; separate the yolk from the white. Put the milk, cinnamon, and sugar into a small pan (enamelled preferred). While this is coming to the boil beat the white with a knife on a dry plate to a very stiff froth. Dip a tablespoon in cold water, scoop out the froth in spoonfuls and drop into the boiling milk ; boil slowly for three minutes, tuna the froth over, and cook the other side for three minutes. Put this snow on a cloth to drain. Stir the yolk in a cup with a spoon until it is creamy ; add gradually the milk slightly cooled ; remove the cinnamon. Put the milk and egg back into the saucepan, and stir always one way over a slow fire till it thickens, but it must not boil. Pour this custard into a shallow dish and when cold place the snow upon it. XXII.— SAUCES. Melted Butter. — Required: 1 oz. flour; 1 oz. butter ; pint cold water ; 1 pinch of salt✪ Melted Butter. Put the butter into a small saucepan, melt it, then draw the pan to the side of the fire ; add the flour gradually and mix both with the back of a wooden spoon ; add very gradually the water and salt, stirring continually to prevent lumps. Stir over the fire till the sauce boils, then boil it for three minutes. If the melted butter is wanted for fish, some of the liquor the fish has been boiled in may be used instead of water. A richer sauce may be made by using 1 )A, oz. or 2 oz. of butter to 1 of flour. Cheap Melted Butter. — Required: 1 oz. flour; ^ oz. dripping ; % oz. butter ; ^ pint cold water ; 1 pinch of salt✪ Cheap Melted Butter. E 128 SAUCES. Put the dripping into a small saucepan, melt it, then draw the pan to the side of the fire ; add the flour and mix well with the back of a wooden spoon. Add very gradually the water and salt, stirring con- tinually till there are no lumps. Stir over the fire till the sauce boils, boil it for three minutes, take it off the fire and stir in the butter. White Sauce. — Prepare in the same way as melted butter, but use milk instead of water. Parsley Sauce. — Required: melted butter; i teaspoonful chopped parsley.

AI-modernized reading of the original text

Put the flour and salt in a basin ; add the egg and stir well with a wooden spoon ; then pour in the milk gradually, stirring all the time, being careful to have no lumps in the batter. Put two and a half tablespoonfuls of the batter in a cup ; melt a fourth of the fat in a small frying pan. When hot pour in the batter from the cup, holding the pan so that the batter should cover the whole of it. Let the pancake set, then with a knife see that it does not stick anywhere. Shake it a little and either toss it over or turn with a long thin knife. When a golden brown on both sides put it on a plate, dredge with sugar, fold the pancake in three, or roll it up and dredge again with sugar. Serve very hot. The above quantities will make about four pancakes. When time permits prepare the batter some hours before, as it is improved by standing. If preferred, pancakes may be made a little lighter by adding only the yolk at first to the flour, &c. ; then add the milk as directed Whisk the whites to a stiff froth, just before the pancakes are to be cooked, and add lightly. A few drops of lemon juice squeezed over each pancake is a great improvement. Snow Eggs. — Required: 1 egg; 1% gills of milk ; inch stick cinnamon ; 1 heaped teaspoonful sugar. SAUCES. Break the egg ; separate the yolk from the white. Put the milk, cinnamon, and sugar into a small pan (enamelled preferred). While this is coming to the boil beat the white with a knife on a dry plate to a very stiff froth. Dip a tablespoon in cold water, scoop out the froth in spoonfuls and drop into the boiling milk ; boil slowly for three minutes, turn the froth over, and cook the other side for three minutes. Put this snow on a cloth to drain. Stir the yolk in a cup with a spoon until it is creamy ; add gradually the milk slightly cooled ; remove the cinnamon. Put the milk and egg back into the saucepan, and stir always one way over a slow fire till it thickens, but it must not boil. Pour this custard into a shallow dish and when cold place the snow upon it. XXII.— SAUCES. Melted Butter. — Required: 1 oz. flour; 1 oz. butter ; pint cold water ; 1 pinch of salt. Put the butter into a small saucepan, melt it, then draw the pan to the side of the fire ; add the flour gradually and mix both with the back of a wooden spoon ; add very gradually the water and salt, stirring continually to prevent lumps. Stir over the fire till the sauce boils, then boil it for three minutes. If the melted butter is wanted for fish, some of the liquor the fish has been boiled in may be used instead of water. A richer sauce may be made by using 1 )A, oz. or 2 oz. of butter to 1 of flour. Cheap Melted Butter. — Required: 1 oz. flour; ^ oz. dripping ; % oz. butter ; ^ pint cold water ; 1 pinch of salt. E SAUCES. Put the dripping into a small saucepan, melt it, then draw the pan to the side of the fire ; add the flour and mix well with the back of a wooden spoon. Add very gradually the water and salt, stirring continually till there are no lumps. Stir over the fire till the sauce boils, boil it for three minutes, take it off the fire and stir in the butter. White Sauce. — Prepare in the same way as melted butter, but use milk instead of water. Parsley Sauce. — Required: melted butter; i teaspoonful chopped parsley.

Records on this page

PancakesSnow EggsMelted ButterCheap Melted Butter

The school cookery book