Boil half a pound of rice to a jelly in a small quantity of water: when cold, mix it with a pint of cream, eight eggs, a bit of salt, and nutmeg. Stir in eight ounces of butter just warmed, and add as much flour as will make the batter thick enough. Fry in as little lard or dripping as possible.
Common Pancakes.
Make a light batter of eggs, flour, and milk. Fry in a small pan, in hot dripping or lard. Salt, or nutmeg and ginger may be added.
Sugar and lemons should be served to eat with them. Or, when eggs are scarce, make the batter with flour, and small beer, ginger, &c. Or clean snow, with flour, and a very little milk, will serve as well as eggs.
Irish Pancakes.
Beat eight yelks and four whites of eggs: strain them into a pint of cream; put a grated nutmeg and sugar to your taste. Set three ounces of fresh butter on the fire, stir it, and as it warms, pour it to the cream, which should be warm when the eggs are put to it; then mix smooth almost half a pint of flour. Fry the pancakes very thin, the first with a bit of butter, but not the others. Serve several, one on another.
Fine Pancakes, fried without Butter, or Lard.
Beat six fresh eggs extremely well; mix, when strained, with a pint of cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and as much flour as will make it almost as thick as ordinary pancake batter, but not quite. Heat the fryingpan tolerably hot, wipe it with a clean cloth; then pour in the batter, to make thin pancakes.
Bockings.
Mix three ounces of buckwheat flour, with a teacupful of warm milk, and a spoonful of yeast; let it rise before the fire about an hour; then mix four eggs, well beaten, and as much milk as will make the batter the usual thickness for pancakes, and fry them as they are done.