Evening Republican, Volume 18, Number 9, Rensselaer, Jasper County, 10 January 1914 — AS ENGLISH MAKE PANCAKES [ARTICLE]

AS ENGLISH MAKE PANCAKES

More Elaborate Than the American Type, But Reeufti Are Said to 'Excellent. ’ English pancakes are not the "simple wheat preparations to which Americans are accustomed, hut elaborate concoctions. Here are two ways of making them: For custard raDcakes use the yolks of six eggs and the whites of two, a grated nutmeg, a wineglass of brandy, a pjnt of cream, with sugar to taste. Pass the eggs, when beaten, through a sieve into a basin, shake in the flour and mix it with the eggs. Add the. nutmeg, sugar and cream, Stir all well, add the brandy, then the whites, beaten to a snow. Pour the mixture into a small shallow pie dish and set it in a moderately heated oven.- ... When it -is- done and cold cut it into slices and then dip'each slice into a batter made with cream, eggs, flour and a little grated ginger. Fry them in boilng lard, drain them and send them to the table garnished with half lemons and powdered sugar. Lancashire pancakes take trouble to make, but are worth the effort. Take the yolks of ten eggs and the whites of five, a quart of cream, six tablespoons of flour, two wineglasses of brandy, one grated nutmeg, a quarter of a pound of Brazil nuts and the same weight of sugar. Beat the yolks and pass them through a sieve upon the flour in a basin. Stir in the cream and grated nutmeg, then the butter, which has been warmed: then the brandy. Add a pinch of salt, the nut meats sliced as thin as possible, and lastly the whites whipped to a snow. Fry the pancakes in heated butter as thin as a crown piece. Dish about six, one upon another,- dusting sugar between them. Serve with half oranges and powdered sugar.