Proceed as directed for Swiss pancakes, spreading pastry cream between each, and serve with currant jelly sauce.
No. 104.
SCOTCH PANCAKES.
One pint of milk, 2 tablespoonfuls butter, 4 eggs, 2/3 cupful of flour, 1 tablespoonful baking-powder; a pinch of salt; sift the flour, salt, and powder together, add the milk, eggs, and butter melted; mix into a thin batter; have a small round frying-pan, with a little butter melted in it; pour in ½ cupful of batter; turn the pan round to cover it with the batter; place on a sharp fire to brown; then hold it up in front of the fire, and the pancake will rise up; spread each with marmalade or jelly, roll it up and serve with sliced lemon and sugar.
No. 105.
FRENCH PANCAKES.
Six tablespoonfuls of flour, 1 quart of milk, 5 eggs, 1 teaspoonful baking-powder, 1 tablespoonful of butter, two tablespoonfuls of sugar, nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk together so as to make a thick batter; pour in the other pint of milk, add the powder and serve with either wine or cream sauce.
No. 106.
PUMPKIN PIE.
Paste, 1 pint of stewed pumpkin, 3 eggs, 1½ pints of milk, 2 teaspoonfuls of ginger, 1 teaspoonful each nutmeg, cloves, cinnamon, and mace, a pinch of salt and 1 cupful of sugar. Stew the pumpkin as follows: Cut a pumpkin of a deep color, firm and close in texture, in half; remove the seeds, but do not peel it; cut in small slices, and put in a shallow stewpan with about ½ cupful of water; cover very light, and as soon as steam forms set it where it will not burn; when the pumpkin is tender turn off the liquor and set it back on the stove to steam-dry; then measure out, after straining, one pint; add the milk boiling, the sugar mixed with the spices and salt, and mix well together; add the eggs beaten last; line a pie-plate, well greased, with the paste; make a thick rim round the edge, pour in the prepared pumpkin, and bake in quick, steady oven about 30 minutes till the pie is firm in the center.
No. 107.
GINGER CAKE.
Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 eggs, 1½ teaspoonfuls of baking-powder, 1½ pints of flour, 1 cupful of milk, 1 tablespoonful of extract of ginger; rub the butter and sugar to a light cream, add the eggs 2 at a time, beating 5 minutes between; add the flour sifted with the powder, the milk and extract; mix into a smooth, medium batter; bake in a cake tin in a rather hot oven 40 minutes.