[391.] Fruit Pancakes.— Mix 1½ cups sifted flour with ½ teaspoonful baking powder and add ½ teaspoonful salt, the yolks of 3 eggs and 1½ cups milk or water; when this is well mixed stir in the whites of the eggs, beaten to a stiff froth; bake from this mixture 4 large, thin pancakes; wash some ripe strawberries, sweeten with sugar and mash them all up with a silver spoon; put a layer of the mashed fruit over each pancake, lay them on top of one another, dust with powdered sugar and serve.
[392.] Huckleberry Pancakes.— Prepare a batter the same as for Apple Pancakes; put a pan with 1 tablespoonful lard over the fire; when hot pour in some of the batter, about ¼ inch in thickness, and let it bake for a few minutes; then put on a thick layer of huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs; when done on the underside slip the cake onto a large plate; lay a piece of butter and lard on top of the berries, put over the fryingpan and turn the cake back onto the pan; cover and fry slowly about 6 or 8 minutes; then upset the fryingpan upon a hot dish and sprinkle with sugar; set a plate with the cake over a saucepan of hot water until all are baked in the same manner; lay the cakes on top of one another, dust the whole with sugar and serve. Note.—The huckleberries may be stewed with a little lemon juice and sugar and thickened either with zwieback crumbs or cornstarch; a glass of port wine added to it will make a great improvement. They may then be served either separately or put between the cakes. Pancakes with stewed plums or cherries, or any kind of stewed fruit, are very nice.
[393.] Strawberry Pancakes.— Wash 1 quart strawberries and drain them in colander; then prepare 4 large pancakes the same as for Cherry Pancakes; as soon as one is done lay the cake on a plate, cover it with strawberries and sprinkle over some sugar; set the plate over a saucepan of hot water and continue baking until they are all done; lay them over one another with strawberries between and dust the top with fine sugar. Blackberries are treated the same way. Or cover the surface of each pancake with strawberries and sugar, roll each one up separately like a music roll, dust them over with sugar and serve hot.
[394.] Cherry Pancakes.— Remove the pits from 1 pound red cherries; put 1 cup sugar with ½ cup water over the fire and boil a few minutes; put in the cherries and boil 3 minutes; remove from fire and set aside to cool; prepare 4 large pancakes as follows:—Take 2 cups flour, 1 teaspoonful salt, 6 eggs and 1 pint milk; sift flour and salt together, add the milk, the well beaten yolks of the eggs and mix it into a thin batter; beat the batter for 5 minutes with a wooden spoon or German quill; beat the whites of the eggs to a stiff froth and stir them lightly through the mixture; bake 4 large pancakes from this, lay them on one another, with a layer of the stewed cherries between, dust the top with powdered sugar and serve hot. Or spread over the surface of each pancake a layer of cherries, roll each one up separately, arrange the rolls neatly on a long dish and dust over with powdered sugar; serve while hot. This is a nice dish for dessert.
[395.] Pancakes (with Currants and Raspberries).— Strip ½ pound currants of their stems, pick over an equal portion of raspberries, put them in a colander and rinse with cold water; put them in a dish with 1½ cups sugar and let them stand for several hours; bake 3 or 4 medium sized pancakes the same as Cherry Pancake, lay them over one another, with a layer of the sugared fruit between, dust with sugar and serve hot.
[396.] Plain German Pancakes.— 3 cups sifted flour, 2½ cups water, 3 eggs, yolks and whites beaten separately, and 1 teaspoonful salt; put the sifted flour into a bowl, add the salt, make a hollow in the center, add the yolks and mix it gradually with the water into a smooth batter; beat it with a wooden spoon for 5 minutes; then add the whites of the eggs, beaten to a stiff froth; put a large fryingpan with ½ tablespoonful lard and butter over the fire; when hot pour in some of the mixture, sufficient to cover the bottom of pan, about ⅛ of an inch in thickness, shake the pan to and fro and bake till light brown on the underside; slip the pancake onto a large plate, put a little butter and lard in center, put over the fryingpan, turn the pancake back into the pan and bake a light brown; slip the cake onto a hot plate and serve either with syrup, sugar or jelly; continue the baking until all the batter is used.
[397.] Lemon Pancakes.— Bake pancakes the same as in foregoing recipe and when done squeeze over each one some lemon juice, dust with sugar and lay them over one another; stir 1 tablespoonful butter with 3 tablespoonfuls powdered sugar to a cream, set it in a saucepan of hot water and stir till thin; cut the pancakes into pieces, pour some of the sauce over each piece and serve hot.
[398.] Peach Pancakes.— Pare and cut some ripe peaches into fine slices, sprinkle them with sugar and set in a cool place for 1 hour; bake the pancakes the same as in foregoing recipe and lay the peaches between.
[399.] Apple Pancakes.— Mix 2 cups sifted flour with 2 cups water, ½ teaspoonful salt and the yolks of 3 eggs; when these are well mixed together add the whites of the eggs, beaten to a stiff froth; place a fryingpan with 1 tablespoonful lard over the fire; when hot pour in some of the mixture, about ¼ inch in thickness, put over this a thick layer of very finely cut apples, slip a knife underneath the pancake to keep it from burning and shake the pan too and fro; when the underside is a light brown slip the pancake onto a plate; put a piece of butter and lard on top of the apples, lay the fryingpan over it and turn the pancake over into the pan; cover the pan and let it fry slowly until apples are soft; slip the pancake onto a hot plate and set it over a saucepan of hot water until the remaining mixture is baked the same way. These ingredients will make from 3 to 4 cakes, according to the size of pan. They can be served separately or piled on top of one another. Sprinkle some sugar over each pancake.
[400.] Apple Fritters.— 1 pint flour sifted with 1 teaspoonful baking powder, 3 eggs, 3 tablespoonfuls sugar, ½ tablespoonful butter, ½ cup milk and 2 cups finely chopped apples; stir butter and sugar to a cream and add the yolks of 3 eggs; then flour and milk, next the chopped apples and lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon a portion from this mixture the size of a large walnut, drop into boiling fat and fry till done; serve dusted with sugar and send wine or snow sauce to table with it. The above recipe will make 20 fritters. If plain flour is used mix it with 1½ teaspoonfuls baking powder and ½ teaspoonful salt.