Evening Republican, Volume 17, Number 198, Rensselaer, Jasper County, 20 August 1913 — Jenny Lind With Lemon Sauce. [ARTICLE]

Jenny Lind With Lemon Sauce.

Make a thin batter of three eggs, two full tablespoonfuls of melted butter, a pinch of salt, two teaspoonfuls of baking powder, a pint of milk or water, a quart of flour. Bake on hot griddle in cakes the size of a small plate. Butter on the wrong side and spread with fruit jam or marmalade, roll up, lay on a flat dish and sprinkle fine sugar over them. Serve hot with lemon sauce made as follows: One tablespoonful of butter, two tablespoonfuls of flour, three tablespoonfuls of sugar and the yolk of one egg rubbed with the other ingredients to a smooth paste. Pour over a pint of boiling water stirring all the time to keep from getting lumpy. Let boll for ten minutes or until the consistency of cream. Flavor with lemon sauce, adding nutmeg. )B6at the whites, of the eggs to a froth and stir through just before sending to the table.