2403—Preparations for Pancakes and Pannequets

Preparation A.—Put into a basin one lb. of sifted flour, six oz. of powdered sugar, and a pinch of table-salt. Dilute with ten eggs and one quart of milk, added by degrees. Flavour with one heaped tablespoonful of orange, lemon or vanilla sugar, which should form part of the total weight of sugar prescribed; or with one-eighth pint of some liqueur such as brandy, kirsch, rum, &c., which should form part of the total moistening.

Preparation B.—Dilute one lb. of flour, three and one-half oz. of powdered sugar and a pinch of salt, with nine eggs and a half-pint of cream. Add one-eighth pint of brandy, two and a half-oz. of melted butter and one and a half-pints of milk. Pass the whole through a fine strainer, and finish it with one-eighth pint of orgeat syrup (or almond milk) and three oz. of finely-crushed macaroons.

Preparation C.—Dilute one lb. of flour, three and a half oz. of powdered sugar and a pinch of table salt in nine eggs. Stir the mixture well; add to it a half-pint of raw cream and one pint of milk. Finish with a half-pint of whipped cream, and flavour as fancy may suggest.

Preparation D.—Dilute one lb. of flour, three and a half oz. of powdered sugar and a pinch of salt, in five eggs and the yolks of three. Add one and three-quarter pints of milk and five egg-whites whisked to a stiff froth.

Flavour according to fancy.