Pan-Pacific cook book

Beat the yolks of three eggs well with a tablespoon of sugar and a cup of thin cream. Stir in four tablespoons of flour and the grated rind of a lemon and, when smooth, add two cooking apples, chopped fine ; then fold in the whites beaten stiff. Grease a hot omelette pan, pour in half the mixture and brown on both sides ; then remove to a hot plate and sift over with sugar and cinnamon. Fry the remainder and place on top with more sugar and cinnamon. 437. CREPES (PANCAKES) FLOREINE SAUCE- FRENCH Make a batter, about as thick as cream, of a cup of sifted flour, a pinch of salt, a dessert spoon of sugar, four whole eggs, a tablespoon each of brandy and olive oil, a teaspoon of orange-flower water and milk enough to make it of the right consistency. Beat very hard, then stand aside for an hour. Barely cover the bottom of a hot, greased, six-inch pan with the batter, brown on both sides, remove to a hot plate, sprinkle with sugar, and roll. When all are cooked pour over a wine glass each of maraschino and French brandy ; sprinkle well with sugar, set on fire, and baste the cakes until the spirit burns out. 438. CREPES OEUILLETS— FRENCH Boil a large beet until tender, peel and rub through a sieve into a bowl. Add the beaten yolks of four eggs, three tablespoons of thick cream, one tablespoon each of sugar and brandy, and enough flour to make a thin batter — about two tablespoons. Beat with an egg-beater for five minutes; then pour enough in a buttered omelette pan barely to cover the bottom and proceed as in No. 437. 439. NALESNEKY— RUSSIAN PANCAKE Beat well the yolks of three eggs. Add half a cup of milk, the same of water, a cup of sifted flour, a pinch of salt, and beat well. Fold in the whites beaten stiff. The batter must be very thin. Grease a hot omelette pan with butter ; cover the bottom with a spoonful of the batter, brown on both sides, spread writh jelly and fold in half, and then again making a wedge-shaped cake. It is well to use two pans, tossing the cakes from one to the other instead of turning. Serve with sugar. 440. PUFFER, POTATO PANCAKES— GERMAN Peel and grate two cups of raw potatoes and drain. Add to the pulp two well-beaten eggs, half a teaspoon of salt, two tablespoons of flour and a grated onion. Beat well, drop from the spoon on a very hot griddle with plenty of grease and fry until brown. 441. SPANISH PANCAKES Beat three eggs until thick ; add alternately four tablespoons of flour and a cup or more of milk, to make a thin batter. Fry by the spoonful in a greased pan and remove to a hot plate wrhen brown, covering each cake with a little thick syrup made by boiling a pound of sugar, a cup of water and a few sticks of cinnamon until as thick as honey. 442. TORTILLA— MEXICAN PANCAKE Mix a cup of flour with one of white cornmeal and a good pinch of salt. Rub in a tablespoon of lard and just enough water to make a stiff dough. Pinch off pieces as large as an egg and roll into circles about seven inches across. Bake on top of the stove, turning frequently, until done, but do not brown them. The true tortilla is prepared from dried corn soaked in lye and then ground in a metate. 443. BEIGNETS DE QUATRE NATIONS— FRENCH