*French Pancakes
2 eggs
2 ozs. powdered sugar
2 ozs. flour
2 ozs. butter
¹⁄₂ pint milk
Beat the butter to a cream. Add the well-beaten eggs, and beat together. Stir in the sugar, flour, and lastly the milk, beating all the time.
Bake in six well-buttered saucers in a quick oven about twenty minutes. Fold each pancake over. Sprinkle with powdered sugar, and serve with lemon.