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

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

batter to a pan 5 inches in diameter, and fry about 4 minutes, or un­til it is nearly brown on one side. By only pouring in a small quan­tity of batter, and so making the pancake thin,the necessity of turning them (an operation rather difficult to some skillful cooks), is avoided. When the pancake is done, sprinkle over it some pounded sugar, roll it up in the pan and take it oui with a large slice and place it on a dish before the fire. Proceed in this manner until sufficiently cooked for a dish ; then send them quickly to table, and continue to send in a further quantity, as pancakes are never good unless eaten almost immediately as they come from the frying pan. The batter may be flavored with a little grated lemon rind, or the pancake may have preserves rolled in them instead of sugar. Send sifted sugar and a cut of lemon to table with them. To make pancakes fry light, the yolks and whites of the eggs should be beaten separately and the whites added the last thing to the batter before frying. From 3 to 5 minutes for a pancake that does not require turning; from 5 to 8 minutes for a thicker one. Allow 3 eggs with the other ingre­dients in proportion for 3 persons. Seasonable at any time, but es­pecially served on Shrove Tuesday.
Pancake Batter may be made in the same way. Eggs, if not well beaten, makes the batter tough.
Pancake with Marmalade.—Put 4 ounces of sifted flour into a basin with 4 eggs; mix them together very smoothly, then add 1-2 cup of milk or cream and a little grated nutmeg; put a piece of but­ter in your pan (it requires just a little); when quite hot put in two tablespoonfuls of the mixture and let it spread all over the pan; place it upon the fire, and when colored upon one side turn it over; then turn it upon your cloth. Proceed thus till they are all done, then spread apricot or other marmalade over and roll them up neatly; lay them upon a baking sheet; sifted sugar over; glaze nicely with a salamander and serve upon a napkin. The above may be served with sugar, molasses, syrup or honey with the marmalade.
Rice Pancakes.—To a half a pound of rice put nearly 2 cups of cold water and boil to a jelly; take off and work to a pulp with a wooden spoon; as soon as cold put this into 8 well beaten eggs, 2 cups of cream, 1-2 pound of melted butter, a little salt and nutmeg; beat it till of a smooth batter, adding the butter last. Fry in as little sweet lard or cotton seed oil as possible.
Rice Pancakes.—Boil 1-2 pound of rice to a jelly with a little water, and when cold mix with it a pint of cream, 8 eggs, a small matter of salt and some nutmeg. Stir in 1-2 pound of batter just warmed and as much flour as will thicken the batter. Fry them in very little leaf lard or drippings or cotton seed oil.
Cream Pancakes.—Mi* the yolks of two eggs with i-z pint of