Evening star., 1902-03-04
Table and Kitchen.
This is the pahsake Season in Many
Countries.

A01S IS the Ea0cake season In many
Countries.
In Catholic communities and in countries
which were formally Catholic. Shrove
Thursday. the beginning of Lent. is the
day for the pancake feast, in which every
body, rich and poofl take part. The relig-
ious significance is unknown to many who
indulge In this form of bread. which is the
Oldest known In history. AS an Illustration,
we nave custom considered peculiar
ly American. which is the serving of grid
die cakes twice day the year round. The
griddle or batter cake is the Americanized
pancake; the chief difference between our
batter cake and the French pancake is
that the former, as rule. is made light with
some rising material. On the other hand,
the French cake is made of plain batter,
very thin. and with little salad oil add
ed to prevent its being tough.
Each nation presents a slight variation or
pancake which leads many to believe they
are altogether different forms OF bread Few
perhaps, are aware that the American flap
jack Is an importation In old England
maids ability to turn the pancake deftly
and neatly by tossing it from the griddle
and catching 1T again without spoll1ng the
cake or letting it fall into the ashes prov
ed her fitness to enter kitchen service. Inc
the common grddle cake. which is an cas-
ier and more rapid way of cooking them
than In the frying pan.
All nations agree that pancakes should De
eaten hot and should be light enough to
toss over in the pan.
Using Snow Instead Of Eggs.
An old English recipe for pancakes in
forms us that snow may be used instead
of eggs for pancakes. 1t should be used
Tyyn tahipSDOOnfulS
snow will supply the place Of one egg. We
have eaten snow griddle cakes, made In
same way and can testify to their light
ness and delicacy. The snow must De add
ed just before you begin your BAKING ana
it Is well to a small quantity OF batter
at a time, so that the snow will not be en-
tirely melted when the batter Is poured on
the griddle. The lighter and more feathery
the snow, the more delicate the cakes.
Pancake Rules.
The batter must be smooth and thin
enough to run easily when poured on the
griddle or in the pan. For convenience In
pouring use a small ladle with a lip or
spout A large mixing spoonful will make
a good sized cake.
The cakes should be uniform in size
perfectly round and with smooth edges
In order to have them so, pour the bat
ter out steadily and at one point. so IL
will spread out evenly in all dlfectlonS
Do not dip out by separate spoonIuis. aou.
ing to the same cake or the cake VIII not
bake evenly or look nice. SoapStone grid
die is considered the most convenient ana
on account of it's requiring no greaslng.
more wholesome and cleanly. An aDsoiute
clean, smooth griddle is necessary ana II
must be well and evenly heated Tor some
time before you begin baking. rms VIII
insure an evenness Of color on poth sldes
of the cakes =
from bits of batter by wiping it off after
ca ch baking. The handiest and cleanest
"greaser" is made by taking piece OF
solid, fresh. beef suet inserting large
skewer tn the center, placing the suet in
square piece Of muslin, drawing the cor
ners up around the skewer and wrapping
closely with stout twine, making a nrm
handle If this is kept in clean, cool
place it will last'a long time. Test the heat
Of the griddle with drop of water When
1t is kissing hot, begin baking.
Covered dishes are used for serving grid
die cakes. but when one large pancake is
made and served 1t should be folded IN a
napkin on hot plate.
Pancake Parties.
This is a popular form of amusement at
some fashionable Lenten resorts, especially
on the sea coast, where the climate is mild
enough to permit of these affairs being
conducted out of doors
The batter is ready mixed and placed in
a crock. so it can be poured out easily. The
other Indispensable materials, such as but
ter, sugar, lemon, marmalade or jam, are
brought to the shore in a hamper. A little
portable charcoal stove is used and while it
is advisable to have experienced cuisi-
ner conduct the operations, a great deal of
amusement may be furnished by the aWk-
ward attempts of the amateurs in their ef-
forts to toss the pancake properly and not
drop it into the fire.
The French Pancake.
The French pancake is baked as thin as
paper and generally spread with some
sweet preparation of fruit; rolled up like
an omelet a number placed ON a dish, and
glazed by sprinkling sugar over them and
placing them in a hot oven until the sugar
is melted or else glazing by holding a red
hot iron over them For the plain batter
mix two tablespoonfuls of flour with lit
tie salt; beat the yolks of four eggs and the
whites of two very light and stir into the
flour: add few drops of orange flower wa
ter. Butter a small omelet pan and when
hot pour in just enough batter to spread
over the bottom of the pan; bake until
brown, then turn and brown on the other
side Roll up the cake, place heated
dish and set near the fire until the desired
number are baked. Arrange them on lace
paper dolly on a hot plate; sprinkle with
sugar, glaze and serve.
Pancake a la Casino.
Oscar of the Waldorf gives the following:
Rub fifteen Jumps of butter on two whole
orange peels; also rub five pieces of sugar
on two vanilla sticks; take a wine glass Of
curacoa and a pony of brandy, together
with half a pound of fresh butter, and mix
the whole together until the sugar is dis
solved and the mass forms a paste. After
YOU have made your pancakes according to
recipe for plain pancakes. take chatting
dish and use for each pancake one table,
spoonful of the above preparation. Place
the preparation in the chatting dish and
when it is hot, put one pancake into it and
leave it there for minute, then turn 1t
over and leave it for the same length of
time Treat each pancake in same manner.
1t is proper to do this at the table as soon
as the pancake is done, and serve it to
your guest.
The English Pancake.
The English pancake is mixed with ale
end given time to rise: the ale acts as
Yeast and makes the cakes light. The
English pancake being too thick to roll Is
sent to the table in form of fiat cake, hot
from the pan, sprinkled with sugar and
lemon juice. rf.,-ff, -..
The German Pancake.
Put a pound Of ,sifted flour in bowl
and put in the center an ounce of liquid