The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-05

flower water. 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 on a heated dish and set
near the fire until desired number are
baked. Arrange them on a lace paper
dolly on hot plate, sprinkle with sugar.
glaze and serve.
PANCAKE A LA CASINO.
Oscar of the Waldorf gives the fol-
on two whole orange peels: also rub
five pieces of sugar on two vanilla
sticks; take a wine glass of curacao 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. At
ter you have made your pancakes ac-
cOrding to recipe for plain pancakes,
take a chafing-dish and use for each
pancake one tablespoonful 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 a minute, then turn it 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 and 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, sSprinkled with sugar
and lemon juice.
THE GERMAN PANCAKE.
Put a pound of sifted flour in bowl
and put in the center an ounce of liquid
yeast add sufficient milk to form a stiff
dough and set to rise. Melt three ounces
of butter, add to it four we'll beaten
eggs, a little grated lemon peel and two
ounces sifted sugar. Beat all we'll to-
gether, add it to the dough and beat I'M
til it separates from the bowl. Roll this
mixture into balls, any size you prefer,
fill each with marmalade or apricot Jam
Set them on Toured paper on a baking
sheet and let rise; then put them in
deep, hot fat and fry a nice brown.
The regular German pancake found in
restaurants is made about half an inch
thick and fried in a pan, requiring con-
siderable time. 1t is made similar to the
light American pancake and eaten with
sugar or syrup.
IRISH PANCAKE.
These are not very economical when
eggs are as high as at present: Warm
pint of cream in a double boiler ard
strain into it the well-beaten yolks of
eight eggs and the whites of four, with
two ounces of pounded sugar, a little
nutmeg and grated lemon peel. Warm
three ounces of fresh butter and stir in
to the cream. Then mix in six ounces
of flour to form a smooth batter, Put a
piece of butter in bottom of a pan, pour
in just enough batter to make a very
thin pancake. When done, place them
on a not QlSD, one ana serve
quickly and hot as possible.
PLAIN AMERICAN PANCAKES.
Beat three eggs and stir into them
pint of milk add a pinch of salt and
sufficient flour to make it into a thick,
smooth batter; fry them a nice brown;
roll over on each side; drain and serve
very hot.
SWISS PANCAKES.
Six eggs. six ounces flour, one quart
of milk and pinch of salt Whip the
eggs into a smooth cream, then add
flour. salt and milk. When in the pan
sprinkle in some dried currants. When
done do not roll, but sprinkle with
sugar.
Cider or ale are the only beverages
allowed at a pancake party.
A LENTEN BILL OF FARE.
BREAKFAST.
Oranges
Fried Cornmeal Mush.
Stewed Prunes.
Poached Eggs. Wheat Biscuit.
Cereal Coffee.
LUNCH.
Tomato Fritters. Boiled Rice.
Spiced Fruit. Coffee Cake.
Cocoa.
DINNER.
Black Bean Soup.
Boiled Turbot- Lobster Sauce.
Stewed Celery.
Spaghetti with Tomato Sauce.
Potato and Cucumber Salad.
Peach Tapioca. Custard Sauce.
Coffee.