Cut very thin some slices of cold ham, making them all nearly of the same size and shape. Beat six eggs very light, and smooth. Stir them, gradually, into a pint of rich milk, alternately with six table-spoonfuls of sifted flour, adding half a nutmeg, grated. If you find the batter too thick, add a little more milk. For pancakes or fritters, the batter should be rather thin. Take a yeast-powder; dissolve the contents of the blue paper (the soda) in a little warm water, and, when quite melted, stir it into the batter. In another cup, dissolve the tartaric acid from the white paper, and stir that in immediately after. Have ready, in a frying-pan over the fire, a sufficiency of lard melted and boiling, or of fresh butter. Put in a ladle-full of the batter, and fry it brown. Have ready a hot plate, and put the pancakes on it as soon as they come out of the frying-pan, keeping them covered, close to the fire. When they are all baked, pile them evenly on a hot dish, with a slice of cold ham between every two pancakes, beginning with a cake at the bottom of the pile, and finishing with a cake at the top. You may arrange them in two piles, or more. In helping, cut down through the whole pile of pancakes and ham alternately.
In making yeast-powders, allow twice as much carbonate of soda as of tartaric acid. For instance, a level tea-spoonful of soda to a level salt-spoonful of the tartaric acid. Put up the two articles, separately folded in papers of different colours; the former in blue paper, the latter in white.
AN APPLE PANDOWDY.—
Make a good plain paste. Pare, core, and slice half a dozen or more fine large juicy apples, and strew among them sufficient brown sugar to make them very sweet; adding some cloves, cinnamon, or lemon-peel. Have ready a pint of sour milk. Butter a deep tin baking-pan, and put in the apples with the sugar and spice. Then, having dissolved, in a little lukewarm water, a small tea-spoonful of soda, stir it into the milk, the acid of which it will immediately remove. Pour the milk, foaming, upon the apples, and immediately put a lid or cover of paste over the top, in the manner of a pie. This crust should be rolled out rather thick. Notch the edge all round, having made it fit closely. Set it into a hot oven, and bake it an hour. Eat it warm, with sugar.
HONEY PASTE (for the HANDS.)—
Take half a pound of strained honey, half a pound of white wax, and half a pound of fresh lard. Cut up the wax very small, put it into a porcelain-lined saucepan, and set it over the fire till it is quite melted. Then add alternately the honey and the lard; stirring them all well together. Let them boil moderately, till they become a thick paste, about the consistence of simple cerate, or of lip salve. Then remove the saucepan from the fire, and stir into the mixture some rose-perfume, or carnation, or violet—no other. Transfer the paste, while warm, to gallicups with covers; and paste a slip of white paper round each cover.
For keeping the hands white and soft, and preventing their chapping, there is nothing superior to this paste; rubbing on a little of it, after dipping your hands lightly in water.
GLYCERINE.—
This is an excellent and very convenient preparation for the hands. Buy a bottle of it at one of the best druggists, and keep it well corked. After washing your hands with palm or castile soap, empty the basin, and pour in a little fresh water, to which add a few drops of glycerine. Finish your hands with this, rubbing it in hard. It will render them very soft and smooth, and prevent chapping. Try it, by all means.