Harper's cook book encyclopædia

Pancakes (without Eggs or Milk). —Mix two table-spoonfuls of flour with a small pinch of salt, two or three grates of nutmeg, and a dessertspoonful of moist sugar. Make a smooth batter by mixing with the flour, etc., very gradually, half a pint of mild ale, and beat it fully ten minutes. Fry the pancakes in the usual way, and serve them with moist sugar sprinkled between them. Time, ten minutes to fry each pancake. Pancakes, French.— Beat well the yolks of four eggs, mix them into i lb. of flour, add a glass of brandy, and, with an equal quantity of good ale and water, dilute the paste until it is of the consistency of cream. Let this remain for two hours before using, then put a piece of butter as large as a walnut into the fryingpan; hold it over a clear fire until it smokes; put in enough batter to cover the bottom of the pan, and when nicely browned on one side turn it, and as soon as it is done serve with lemon, ginger sauce, or spiced sugar apart. Put in another piece of butter for each succeeding pancake you have to fry. Pancakes, Snow. — Freshly fallen snow may be used instead of eggs in making batter for pancakes. Care must of course be taken that the snow is as pure as possible. The batter should be made rather thick, and the snow mixed with each pancake just before it is put into the pan. As a general rule it may be calculated that two table-spoonfuls of snow will be equal to one egg. Popovers. — One cupful of milk one egg one cupful of flour, and a little salt. Beat well, and put a table-spoonful of the batter in very small tin pans. Bake quickly and serve immediately. Puffs, Breakfast. — Beat up two eggs very light, adding to them one quart oi sweet milk, and gradually creaming into it sifted flour and a little salt, until it is of the consistency of waffle batter. Bake quickly in tin puff-pans. Puffs, Germantown. — Beat the whites of six eggs till they stand alone, and the yolks thoroughly. Cream in by degrees nine tablespoonfuls of flour. Put in a tablespoonful of melted butter and a teaspoonful of salt; then make into a batter with one pint of sweet milk. Bake in little patty-pans. Puffs, Hasty.— Stir 2 ozs. of flour quickly and smoothly into half a pint of boiling milk which has been sweetened and flavored with lemonrind or nutmeg. Boil up, then add 2 ozs. of butter, and, when cool, two eggs well beaten. Butter four small moulds. Pour a quarter of the mixture into each, and bake in a good oven. Turn out before serving, and place a little jam on the top of each puff. Time, ten to fifteen minutes Rice Griddle Cakes. — To half a teacupful of whole rice allow three eggs, half a pint of rich, sweet milk and half a teaspoonful of salt. Boil the rice till every grain is thoroughly dissolved; stand aside till it jellies. [illustration: Rice Pancakes] Rice Pancakes Rusk Beat the jelly in the milk, slightly warmed, till smoothly mixed. Beat the eggs till very smooth and light, and add to the rice and milk with salt. If the batter does not adhere well together, add the yolk of another egg. Flour spoils them. Rice Pancakes. — One pint of boiled rice, one pint of flour, a teacupful of sweet milk, half-tea cupful of sour milk, one teaspoonful of soda, two eggs, and a piece of butter the size of a walnut. Rolls, Breakfast. — To i lb. of flour