The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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and if lumpy strain through the pointed strainer. Put a small piece of butter iti a pancake pan ; when melted pour in 2 tablespoonfuls of the batter. Spread it so as to cover the pan entirely fry till color, ed on one side, then toss it over and cook the other side, and turn the pancake out on a dich. When all the batter is used in this way, sprinkle the pancakes with sugar and serve on a hot dish with a cut lemon. Pancakes should be eaten as soon as fried.
Common Pancakes.—Take 4 spoonfuls of fine flour, 4 eggs well beaten together, then add 1 cup of milk, 1 cup of butter, then beat again. Fry them with lard or dripping. Sugar and lemon, molasses or sugar and vinegar should be served to eat with them; or when eggs are scarce, make the batter with flour, small beer and ginger, or clean snow, with flour and a very little milk will serve, but not as well as eggs.
Califonia Pancakes.—Beat 10 eggs with a little of the best brandy, and 1 pound of the best flour; mix 12 ounces of butter melted in a pint of cream or rich new sweet milk, a little salt and nutmeg; when almost cold mix all together with 3-4cup of fine su­gar and fry them in a dry pan without the addition of fat. Let the pan be hot when you begin ; when you begin fry them only on one side; as you lay them on the dish strew powdered sugar between each pancake, and when they are all done turn them upside down in another dish, that the brown side may be uppermost. Sprinkle fine sugar over that and garnish with cut lemon.
First Rate Corn Bread.—Known in the South as egg bread. Pour enough boiling water on a quart of white corn meal to make an ordinary mush ; add 5 well beaten eggs, a quarter of a pound of butter, or the same quantity of lard and butter mixed- a pint and a half of milk, two cupfuls of boiled grits or small hominy. Stir all together until it is perfectly smooth, and it must be about as stiff as batter; bake it slowly in shallow tin pans. This quantity is enough for a large family.—Mrs. James D. Thompson.
To Make Pancakes.—Eggs, flour, milk; to every egg allow 1 ounce of flour, about i-4th pint of milk, x pinch of salt; be certain that the*eggs are fresh; break each one separately in a cup, whisk them well, put them into a basin with the flour and the salt and a few drops of milk, and beat the whole to a perfectly smooth batter; then add by degrees the remainder of the milk. The proper hin of the latter ingredient must be regulated by the size of the eggs, &c, &c, but the batter, when ready for frying, should be of the con­sistency of thick cream. Place a small frying pan on the fire to get hot; let it be delicately clean, or the pancakes will stick, and when quite hot put in a small piece of butter, allowing 1-2 ounce to each pancake. When it is melted pour in the butter, about x-2 teacupful