Pancakes with Preserves.

Beat the yolks light, add the salt and two cups of milk, then the flour and beaten whites alternately, and thin with more milk until the batter is of the right consistency. It should be quite thin. Have ready in a small frying-pan a tablespoonful of butter or sweet lard, hissing hot, but not discolored by too long heating. Pour in enough batter to cover the bottom of the pan, and fry quickly, pouring off the fat so soon as the cakes set. Turn it with a lift of your spatula and a skilful toss of the pan at the same time. As fast as the pancakes are done—the same lard will do for several—let an assistant spread each upon a hot plate and cover with sweet jam or jelly, rolling up neatly so soon as this is done. Sprinkle with powdered sugar, and set in a warm oven until you are ready for dessert.

Fourth Week. Thursday.