With a saucepan over the sea

Dip 4 thick slices of stale bread in sufficient custard to moisten, dip in crumbs, and fry in butter. Serve with baked apples and a sauce of sugar, water, cider, and cinnamon, cooked until it is thick and poured over. Put a little currant or plum jam on each apple. GERMAN CONGLAUFFER. Beat 10 ounces of butter with % pound sugar, which has mixed with the zest of a lemon and a With a Saucepan over the Sea little nutmeg. Add 4 ounces of flour and 2 eggs, well beaten. Work these well together, add ^ pound more flour, 2 whole eggs, and the yolks of 4 one by one. Add finally ji ounce of yeast, dissolved in j4 cup of milk. Butter a mould, line it with chopped nuts, and pour in and bake 1½ hours. Turn out, serve in slices, with cream sauce or melted jam. IMPERIALS. (English Tea Cakes.) Beat 6 ounces of butter to a cream, add i pound of flour and 8 ounces of sugar, then 2 ounces of candied peel, chopped fine, the zest of a lemon, j4 pound currants, and 4 beaten eggs. Drop in balls on a tin and bake until brown. IMPERIAL SCHMARN. (German pancakes.) Whisk the yolks of 5 eggs with i pint of cream, or rich milk, and beat the whites very stiff. Add to the yolks and cream 4 ounces of flour and i tablespoonful of sugar, i ounce of raisins, and i ounce of chopped almonds. Then add the beaten whites, stir and fry on a griddle with 2 ounces of butter, either whole or in 3 parts. Let it brown ; when light, sift it with sugar and serve with preserves or hot vanilla or wine sauce. 19s With a Saucepan over the Sea SWISS ROLL OR BAKED PANCAKE. Mix ^ pound powdered sugar with the yolks of 4 eggs, beaten light, add }i pound of flour and the whites, beaten stiff, Line a dish with oiled paper, sift sugar thickly inside, pour in the batter, sift more sugar on top, and bake about 7 minutes in a hot oven. Spread it with jam, roll it up and serve, hot or cold, cut into slices. CREAM PANCAKES. (Paris.) Whisk the yolks of 3 eggs and the whites of 2, separately, add a small cup of cream, a tablespoonfill of sugar, and enough flour to make a batter, also butter the size of an egg. Fry this in butter, roll it up with a filling of apricot or plum jam. Can be made in one or more cakes. PANCAKES WITH MARRONS. Use the same recipe as for cream pancakes, but fill with a puree of cooked chestnuts, sweetened and flavored with maraschino cordial. Dust each, on the dish, with sugar and glaze until brown. Serve with orange marmalade or lemon syrup. MACAROON PANCAKES. (A French recipe.) Mix I tablespoonful of rice flour and 2 tablespoonfuls of milk, taken from a pint of milk and set aside. Beat the yolks of 4 eggs, add the With a Saucepan over the Sea rest of the milk, i spoonful of melted butter, and 2 ounces of sugar. Stir on the fire until thick but not boiling, cool it, add 2 tablespoonfuls of chopped candied peel, a little cinnamon, ½ pound of stale, crushed macaroons, and a spoonful of orangeflower water. Finally, add the white of a well-beaten egg and 2 whole eggs. Pour into a buttered dish, bake until brown, and roll up, with a filling of apricot, green gage, or gooseberry jam. Glaze the top with sugar before serving. CURRANT PANCAKES. (England.) Infuse the thin rind of a lemon in i pint of warm milk, on the fire, strain it, add 2 ounces butter, 2 ounces of sugar, stir, and add 8 ounces of flour mixed with 6 beaten eggs and 2 tablespoonfuls of water, and a tablespoonful of rum or brandy. Stir in lightly i cup of cleaned and dried currants, fry on a griddle, and dust with sugar. FADGES. (Irish Pancakes.) Boil }i pint of milk and 3 ounces of butter, stirring to prevent burning. Take off, add i pound of whole wheat flour and a pinch of salt, and beat well. Roll out ^ inch thick, cut into squares and cook on a griddle, turning often, for i}4 hours. Serve with butter or preserves. With a Saucepan over the Sea