Hilda's "where is it?" of recipes

Whip up the whites and yolks of the eggs separately ; stir in the melted butter and flour gradually, then the milk and water ; mix very smoothly. Put an omelet-pan on the fire, with a pat of butter or fat. Put in sufficient batter to run over it as thick as a crown piece ; shake the pan when you think one side is done, toss it up so as to turn. Sprinkle with sugar or spread with honey, roll up and put on a dish in the oven until you have enough to send in, or place them on a dish, grating some sugar and cinnamon between each, cut in quarters, and send in very hot. [See Note to Pancakes at end of P., p. 195.] PANCAKES {AUGUSTA'S FRENCH). Ingredients. • oz. Butter. 2 Eggs. 2 oz. Castor Sugar. A little Essence of Almonds. 2 oz. Flour. \ pint of Fresh Milk. Beat the butter to a froth ; add the sugar, then one egg well beaten with sugar and butter, then the other, then milk; lastly the flour. This paste must be quite smooth. Then butter four tin plates. Bake the pancakes in an oven. When ready, put one pancake over the other, with [illustration: M] P] PALATES (BEEF)— PARSNIPS (STEWED). apricot jam, or other preserve, between each. Serve with sifted sugar. Time, about fifteen minutes. Very good. PALATES {BEEF). (Mrs. Hiddingh's Recipe.) Ingredients. 4 Palates. A seasoning of Nutmeg, Pepper, or 2 oz. of Butter. Cayenne. Four ox palates make a good dish; soak them, and wash very clean ; then scald them, and scrape off all the rough skin till perfectly white and clean-looking. Then boil gently, in a good quantity of water, till tender. Take them out, and press them between two plates ; let them cool ; cut them into small squares, or any nice shape. Now take of the stock in which the palates were boiled sufficient to cover them ; strain ; season with nutmeg, pepper, and salt ; thicken with fine bread-crumbs or biscuit ; add an ounce of butter and a spoonful of cream. Stew the palates gently in this, and serve as an entree. PARSNIPS (STEWED). Ingredients. 4 Large Parsnips. A piece of Butter mixed with Flour. \ pint of Cream. Grated Nutmeg. Salt. Boil the parsnips till nearly tender; cut into thin slices, and put them in a stewing-pan with the cream or milk, butter (rolled in flour), nutmeg, and salt. Keep shaking the pan till it is well mixed, thick, and smooth. Put in a hot dish, and serve. PARSNIPS {STEWED), ANOTHER RECIPE. (Cape way.) Take nice tender parsnips, cut them in rings, put them In a stewing-pot in layers, sprinkling some sugar, flour, and a little bit of butter between each ; pour a pint of water over it, and let it simmer for two hours, giving the pot an occasional toss. PASTRY (CHEAP— SUET)— PATTIES. [P PASTRY {CHEAP). (French.) It^edients. !Vo, of Flour. J lb. of clarified Dripping or Lard. a teaspoonful ot Baking Powder. Butter, if vou have it, is better. I Egg. Rub the flour, and half the dripping, and bakingpowder together; then mix with the egg and as much water as will make it the right consistency. Roll out twice, and spread over it the remainder of the fat or butter. This makes a good pie crust. PASTRY {SUET). (Very good for hot tarts and pies.) Ingredients. \ lb. Flour. A little Salt. J lb. Suet.