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Classic
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page 56
scalded and cooked they are light as puffs, and very good, otherwise they are
flat and tough. Split and butter while hot.
PANCAKES
Ingredients: eggs, flour, milk and salt. Beat the eggs well in a basin. To every
egg add one dessertspoonful of flour, one teacupful of milk and salt to taste.
Mix these to a fine batter, then let stand for four hours in a cool place. Have
frying-pan very hot. Put in a piece of butter the size of a walnut. Put in half
a teacupful of the batter, and fry to a light, nice brown. Roll and serve while
hot with sugar and lemon.--"AUNT SUE," S.C.
PANCAKES
Three eggs,a half pint of milk, two tablespoonfuls of flour. Mix eggs and flour;
add milk, salt and nutmeg. Fry a tablespoonful at a time in hot lard.
DESSERTS
CREAM A LA CELESTINE
Six yolks of eggs, one white of egg, one pound Menier chocolate, two cupfuls of
sugar, one quart of cream, one pint of milk. Flavor with vanilla. Beat the yolks
of eggs, add the white of one, and sugar, and beat all firm. Then add the cream,
stirring slowly until well mixed. Let the milk come to a boil and add the
chocolate. When well mixed, add it to the eggs, sugar, etc. Stir gently, strain.
Allow it to cool and then freeze.
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