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.

Rice Pancakes

¹⁄₄ lb. rice
¹⁄₂ pint cream or milk
1 table-spoon powdered sugar
4 eggs
2 ozs. butter
Flour

Boil the rice in water until very tender. Pound it and put it through a sieve. When cold add the cream or milk, sugar, well-beaten eggs and butter, which should be warmed and creamed. Add flour, if necessary, to make a fairly stiff batter. Fry in butter.

Fritters

PAGE
[Fruit Fritters][43]
[Henriettes][44]
[Orange Fritters][44]
[Pine Apple Fritters][45]
[Portuguese Fritters][45]
[Soufflé Fritters][46]
[Strawberry Fritters][47]

General Directions

Fritters are crisper if fried in clarified fat than in lard.