Pancakes.
4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar.
Put the flour into a basin, beat the egg, add it with a little of the water to the flour. Beat it well, then add the remainder of the water, and let the batter stand. Melt a small piece of fat, or heat the oil, in a frying-pan the size of the pancake required; pour in just enough batter to cover the bottom, and fry it a light brown on both sides, either tossing it, or turning it with a fork. Sprinkle each pancake with lemon-juice and castor sugar, and serve on a hot dish.