Pancakes. (I). 3 good tablespoons flour. 2 eggs. 4 tablespoons milk (if Ideal, tablespoon to the rest of water). 1 dessertspoon sugar. 1 large tablespoon butter, lard or ground nut oil. (A few drops of vanilla, whisky or brandy if possible)✪ Pancakes. These proportions will make six small pancakes. 1. Sift the flour through the sieve and see that it is quite dry. 2. Break the eggs, separate the whites from the yolks and beat up the whites to a stiff snow, beating them iu a soup plate with a fork. 3. Mix the flour and milk in the small pudding basin, add the yolks of the eggs and the sugar and stir to a smooth paste. Lastly add the beaten whites aud the flavouring if you have any. Let this mixture stand if possible for an hour or two before using. SWEETS. 135 4. Have a good fire burning and the small frying pan very clean. Melt in it just enough butter, lard or oil to well grease the pan, less than half a teaspoon ; as soon as it begins to sing, pour in a small tablespoonful of the mixture and move the pan about so that the bottom is entirely covered with a very thin layer of paste. As soon as the pancake begins to set, keep the edges free from the pan with a knife and shake lightly to prevent the pancake from sticking. When the under part is turning yellow in the middle and light brown on the edges, take the pan off the fire and jerk it upwards so that the pancake turns completely over. When both sides are yellow in the centre and brown round the edges, the pancake is done. Slip it on a hot plate and keep it near the fire. 5. For each new pancake, melt a little more butter, lard or oil in the pan. Serve them piled up with halves of lime, native honey or jam. Note. — Pancakes can be made with the flour of native wheat (alkama) in exactly the same way. They are also very good made with massara flour which would require only one egg instead of two. Wash the plums in cold water and put them in the small enamel saucepan with the cold water, sugar, clove and lime peel. Set on a slow fire and as soon as it boils, set it aside so that it goes on cooking very slowly. Add the claret if you have any. Good plums will take about twenty minutes to cook. Serve them cold with the juice they have been cooking in and pass the custard. at the same time. Stewed Plum* and Custard. (I). 10 plums. 1 small teacup water. 1 large dessertspoon sugar. 1 clove. A little lime peel✪ Stewed Plums and Custard. (2 tablespoons claret if available). Custard (see index). 136 SWEETS. If the plums are not of the best quality, they should be soaked for an hour in cold water before stewing them. The same remark applies to figs. Stewed Figs. (I). Dried figs can be cooked in the same way but without the addition of claret. They can be served cold with custard. Stewed Prevet Apples. (I). Half a tablet of dried apple. 1 clove. 1 teacup water. A little lime peel. 2 teaspoons sugar✪ Stewed Prevet Apples. 1. Break the half tablet into small pieces and soak for an hour in cold water. The soaking is not an absolute necessity. 2. Drain the apples and put them iu the small enamel saucepan with the cold water, sugar, clove and litne peel. Put it on a slow fire and as soon as it boils, set it aside so that it goes on cooking very slowly till the apples are quite soft and have absorbed nearly all the water. Serve hot or cold.

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Pancakes. (I). 3 good tablespoons flour. 2 eggs. 4 tablespoons milk (if Ideal, tablespoon to the rest of water). 1 dessertspoon sugar. 1 large tablespoon butter, lard or ground nut oil. (A few drops of vanilla, whisky or brandy if possible). These proportions will make six small pancakes. 1. Sift the flour through the sieve and see that it is quite dry. 2. Break the eggs, separate the whites from the yolks and beat up the whites to a stiff snow, beating them iu a soup plate with a fork. 3. Mix the flour and milk in the small pudding basin, add the yolks of the eggs and the sugar and stir to a smooth paste. Lastly add the beaten whites aud the flavouring if you have any. Let this mixture stand if possible for an hour or two before using. SWEETS. 135 4. Have a good fire burning and the small frying pan very clean. Melt in it just enough butter, lard or oil to well grease the pan, less than half a teaspoon ; as soon as it begins to sing, pour in a small tablespoonful of the mixture and move the pan about so that the bottom is entirely covered with a very thin layer of paste. As soon as the pancake begins to set, keep the edges free from the pan with a knife and shake lightly to prevent the pancake from sticking. When the under part is turning yellow in the middle and light brown on the edges, take the pan off the fire and jerk it upwards so that the pancake turns completely over. When both sides are yellow in the centre and brown round the edges, the pancake is done. Slip it on a hot plate and keep it near the fire. 5. For each new pancake, melt a little more butter, lard or oil in the pan. Serve them piled up with halves of lime, native honey or jam. Note. — Pancakes can be made with the flour of native wheat (alkama) in exactly the same way. They are also very good made with massara flour which would require only one egg instead of two. Wash the plums in cold water and put them in the small enamel saucepan with the cold water, sugar, clove and lime peel. Set on a slow fire and as soon as it boils, set it aside so that it goes on cooking very slowly. Add the claret if you have any. Good plums will take about twenty minutes to cook. Serve them cold with the juice they have been cooking in and pass the custard. at the same time. Stewed Plum* and Custard. (I). 10 plums. 1 small teacup water. 1 large dessertspoon sugar. 1 clove. A little lime peel. (2 tablespoons claret if available). Custard (see index). 136 SWEETS. If the plums are not of the best quality, they should be soaked for an hour in cold water before stewing them. The same remark applies to figs. Stewed Figs. (I). Dried figs can be cooked in the same way but without the addition of claret. They can be served cold with custard. Stewed Prevet Apples. (I). Half a tablet of dried apple. 1 clove. 1 teacup water. A little lime peel. 2 teaspoons sugar. 1. Break the half tablet into small pieces and soak for an hour in cold water. The soaking is not an absolute necessity. 2. Drain the apples and put them iu the small enamel saucepan with the cold water, sugar, clove and litne peel. Put it on a slow fire and as soon as it boils, set it aside so that it goes on cooking very slowly till the apples are quite soft and have absorbed nearly all the water. Serve hot or cold.

Practical West African cookery