COOKING PANCAKES

Dominion, Volume 1, Issue 186, 1 May 1908, Page 3

COOKING PANCAKES

.. as' with! omelets (writes Queeiwißeo:" in the "/Australasian")! care : musttVe l ;^aken, that ! the, frying or omelet pail is'.perfectly clcah. To'be sure ;of, ,this! put butter, orlarcl,,in the pan, and wipe out well when hat. .The following 1 is. an excellent recipe for ordinary pancake .'mixture that is light.', and, custardy i-^Take: 603. of . flour, oiie. pint of, milk,- throe eggs, ess'enpe, and salt to, taste; whisk,the eggs thoroughly, then add . the, flour.beat all . well togqther, and tlien add the .milk by degrees; also, sdme of any preferred .'essence, 'aiul .a . pinch of salt/, "Place a piece of buttej, the size.:of a, n limit, In an Omelet pan,' slightly brown it v then'pour in-about a quarter of a Cupful of tho batter;. arid ■ frj\. ' Serve': jjith*'lemon) aij'd. ,su£ar. ,• ' ..'. ! '! ,!! -• :: '■ Macaroon.'!Pancakes.—Mix a.;,tablespoonful of .dry rice-flour with. two. tablespoonfiils taken from![a pint', of: roil{k yolks! of r ?"r mainder, |p|^ne'^jlls, 5 . a rjsman ', stock of , cinriamoh^' "and ' 2oz:. of' caster4ugarV', ;.Pour' the .batter into!, a! clean, saucepan, ;,and !'stir!,'continually - iintil'.ifr cqm- , ■ .riences off -tho'firo! im-, ■'iriediatbiy^, : aiid!:let^ib^c6ol: : -bwoi tablesjroonfuls ipf, miiiced, .preserved- peel, Jlb.- ; of 'niacaroons, pounded, and !'a: iablespoonfiil. of' orange-water. . !;Mix. the ;wholo with) thp batter,-: put'.to' cool; andtake .'out .tho \cinna*-. mon. ..Whip thp'-whites., and -yolks, of.' eight fresh eggsseparately, and while ,still whipping .add the .(whites to the yolks. .Pour! the,- already: prepared ..mixture into. .it',', anil mix - all . well . Rub a lara'e flat tin dish all over with, butter, :put in;.the pancake,, and bake in a' good oven.' When, thoroughly set,'tnrn out on'to a-hot dish, cover'.with. caster, .suzar, and glaze with > a red-hot ', salamander.;, Garnish . with; cutyup, preserved candied fruit, green oncs,'.for; preference, and serve. - The quantities.,';may.be! halved if*the recipe'is too large. '. Apricot Pancakes. —Take . four ounces of flour, two /whole eijgs, and. onev yolk, ..two ounces of- rendered butter,; two, and ; a half: gills of cream or milk, a pinch-of salt. . Put the flour into a basin, drop in the eggs and' salt, work with a-.wooden spoon; .gradually add tho milk or. cream, and the butter. • Cover, • and let it', stand for an hour. After butter-! nig' the pan, pour in about .three tablespoon-, fuls' of> tho . batter,."and as soonv as' v it.,is set turn ,or toss the pancake' that it may. be. browned on both sides; '.then,-;turn "it out on a sheet of white, paper sprinkled with caster' sugar, spread over a thin, layer of apricot iam, roll, up, and serve as iiuickly as possible. , . i French Pancakes.—Beat in two ounces of butter, to-, a, cream, beat „in two eggs till the -mixture .is., light,, add gradually two. ounces of, flour, and the same weight of caster sugar. Then, add gradually milk until the : mixture is as thick as cream. Better some tin plates, beat the, mixture .up well, pour sonic on each,. and : bake for a few inintites 'in '2 quick oven. Turn out, and pile one on the other,placing, a layer of. any. preferred jam between each, sprinkle sugar on-the top of tho. last paucako, and a slight, grate.of ..nutmeg, score: tho whoid into', quarters,'and servo, An.'lndian pancako .is made, as follows Wash and 1 clean •lialf a tcacupful of , rice, and cook it slowly in milk until it is very tender.' Turn into a basin, and; beat lit to a, pulp, adding by degrees three eggs., well beaten, a sweetening of sugar, and a flavouring of powdered cinnamon. Butter a fryingpan, pour in the mixture, and when the" underside is nicely browned, placo the fryingpan in a' quick oveiv to brown the upper one. The pancake must not -be turned. When ; it is the desire!d colour, cut it into four. or five portions, arrango'on a hot dish, strew over some caster, sugar, and serve., ; Berlin P?.nc?.ke Balls.—Put half an ounce of. yeast in a" liitle lukewarm milk, and mix it into half a! pound of sifted flour, adding a .little more milk' to makeVa stiff'; dough. Place it before the fire, cover with a'cloth,, and leave it to rise. Beat two ounces of fresh butter to a; cream, rub five', or six lumps of sugar upon the' rind of a .lemon until all the yellow part is taken 'off, then crush them to powder, and mix them with the butter, add four well-beaten eggs, and knead, the whole thoroughly into' the dough. Make' ■ tho mixturo . into small balls, insert some raspberry jarii. into'the centre, pinch together, tho aperture,. and put'in a.,warm place to .rise, for a few minutes longer. Fry thorn in! boiling fat until they V are' arich brown, drain well;; pile on a '.dish, and sprinkle with ordinary white sugar into which has been mixed a little cinnamon.