Domestic and economical cookery recipes

Melt the lard or dripping. Well season a small frying pan, about the size of a cheese plate. Put into it a teaspoonful of the melted fat, and let it run well over the pan. Then pour in enough batter to cover the pan thinly, and fry it brown, shaking the pan occasionally to keep it from burning. Then toss it on to the other side, and when that is fried turn it on to kitchen paper. ^ Sprinkle with sugar and lemon juice and roll it up. Keep it hot while the remainder of the batter is fried in the same way. If the maker cannot toss the pancakes well, they may be turned with a broad-bladed knife. If they are fried in a large pan, more fat must be used. No. 383. FRENCH PANCAKES. 2 ozs. of flour \ pint of milk 2 ozs. of butter j 2 eggs, well beaten 2 ozs. of sugar bub the butter into flour, and sugar, beat in the eggs and add the milk. Beat well, and let it stand two hours before cooking. Bake for twenty minutes in well greased saucers. Place the puddings one on the top of the other so as to make one pudding. Spread apricot or other jam between, or serve with one of the pudding sauces. Or, serve the pancakes separately, spreading half of each pancake with preserve and folding the other half over, in the shape of an omelet. SOUFFLES AND OMELETS. RULES FOR SOUFFLES. The whites and yolks of the eggs must be beaten separately. The whites must be beaten to a firm froth, which will cut with a knife. To do this the whites must be most carefully separated from the yolks— a small portion of yolk left in will prevent the whites becoming stiff. The whites must be put on to a large plate, a pinch of salt should be added, and they should be beaten up with a clean knife in a cool place. Souffles are not to be beaten after the whites are added. They must be baked in a rather hot oven, the door of which is to be kept shut. They must be served directly they are cooked. RULES FOR OMELETS. 'The eggs and butter must be fresh. The omelet pan should be kept very clean and used for omelets only, and must not be too large. The mixture must be put into the pan as soon as the butter bubbles, and before it browns. It must not be allowed to become too brown, nor to stick to the pan. The omelet must be served the moment it is ready. No. 384. VANILLA SOUFFLE. 4 pint of milk 4 eggs 1 oz. of butter 1 oz. of flour Vanilla essence 2 tablespoonsful castor sugar Make a sauce of the butter, flour, and milk ; boil well, cool a little, then beat in each yolk (3) separately ; mix in the sugar, add the vanilla essence. Beat the four whites of the eggs to a stiff froth and stir lightly but well into the mixture. Have ready, a well buttered souffle tin and tie a band of buttered paper round outside of tin, allowing it to come quite 3 inches above the top. Pour in the souffle, and put a greased paper over the top to prevent the condensed steam from saucepan lid falling into it. Steam for half an hour. Turn out and serve immediately with vanilla sauce poured round, or raspberry. Baked souffles are served in the tin in which they are cooked, with folded napkin round, or the tin may be slipped into silver souffle case.