Pancakes.
2 cups of prepared flour; 6 eggs; 1 saltspoonful of salt; milk to make a thin batter.
Beat the eggs light; add salt, two cups of milk, then, the whites and flour alternately with milk, until the batter is of the right consistency. Run a teaspoonful of lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll the pancake up like a sheet of paper; lay upon a hot dish; put in more lard, and fry another pancake. Keep hot over boiling water, sending half a dozen to the table at a time. Eat with sauce.
Fourth Week. Thursday.