Milk to make a thin batter. Begin with two cups and add until the batter is of the right consistency. Beat the yolks light, add the salt, soda, and two cups of milk, then the flour and beaten whites alternately, and thin with more milk.
Jelly or Jam Pancakes.
A batter as above. When the pancakes are fried, lay upon a hot plate, spread quickly with nice jam or jelly, and roll up neatly upon the preserves. Sprinkle lightly with powdered sugar, and send around with wine sauce or sweetened cream.
SWEET, OR PUDDING SAUCES.
Hard Sauce. ✠
| Stir to a cream | 1 cup of butter. |
| 3 cups of powdered sugar. | |
| When light, beat in | ¾ teacup wine. |
| Juice of a lemon. | |
| 2 teaspoonfuls nutmeg. |
Beat long and hard until several shades lighter in color than at first, and creamy in consistency. Smooth into shape with a broad knife dipped in cold water, and stamp with a wooden mould, first scalded and then dipped in cold water. Set upon the ice until the pudding is served.
Bee-hive Sauce. ✠
Mix a hard sauce according to the previous receipt, and when light, set aside three or four tablespoonfuls in a plate. To the larger quantity left add gradually, cherry, currant, or cranberry juice enough to color it a good pink. Red jelly will do if berries are out of season. Beat the coloring matter in thoroughly, and shape into a conical mound. Roll half a sheet of note-paper into a long, narrow funnel, tie a string about it to keep it in shape, and fill with the uncolored sauce. Squeeze it out gently through the small end in a ridge, beginning at the base of the cone and winding about it to the top, filling your funnel as it is emptied, and guiding it carefully. The effect of the alternate white-and pink lines is very pretty.