Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1911-04-06
NOVEL PANCAKES.
Some English Varieties Not Well
known in This Country.

An astonishing variety OF novel pam
cakes Is described by an English house
keeper who gives some OF the recipes
in the Queen. She says that II is most
important that all eggs should be fresh.
wcll beaten aud in some instances the
whites and yolks should be beaten separ-
ately. The pan must be perfectly clean
and should ne warmed before putting IN
fat for frying Butter or sweet lard may
he used for frying. Among the unusual
recipes she gives are the following:
Apple pancakes Make a rich batter as
for Dublin pancakes. Have ready one
half pound Of apple sauce. Take two ONE
let pans with butter in each; pour into
each pan the same quantity in batter.
When one side of each is cooked spread
upon ono enough sauce to cover II. then
take the second pancake and place it
down side mp upou the apple sauce. DO
this until the whole ~ the batter Is used
Dish and send each pancake to table as
il leaves the pan busted with castor SUI
gar.
Cream pancakes six eggs. one pint OF
cream, four ounces Of sugar glass OF
white wine. half a grated nutmeg The
eggs must be well beaten and sieved and
the whole made into n stiff smooth batter
with cornflour and ordinary flour to the
consistency ~ pancake batter. Spread
a little butter over the hot pan and pour
into It enough batter to make thin pan
| cake; turn with care. This may be served
with any preserve or served with any
Juice or wine sauce
Dublin pancake--Six eggs. one pint OF
| cream tor milk may be used allowing an
| extra ounce OF butter). a grated nutmeg,
two ounces o. butter, a glass OF white
wine, one-half pound OF dry flour, Whip
the yolk. and whites of tho eggs separate
| ly. Pour the wine nutmeg and butter
| Just warm into the flour and stir we'll
! Put In the yolks OF tho eggs well heat
| en-. Lastly add tho cream carefully, with
| the whites Of the eggs beaten to a snow,
When % smooth batter It is ready 70
| use. Should tho batter not he thick en-
| ough add n little more flour Serve with
warm Jelly or half lemons and sugar
! Almond pancake Mako batter as
above. The almonds must he nianched in
| sherry or brandy for twelve hours before
! putting in mortar. Remove the skins
from tho almonds and put tho kernels
! into the mortar with n Tablespoonful Of
orange or rose flower water To prevent
! them Oiing When well pounded ada them
| TO the batter Drop the mixture from
| a spoon: cook and turn. Dish and dust
| with caster sugar; pass rcdhot sala-
mander over each for one minute
Savory pancakes Oyster pancakes
Have ready a dozen bearded oysters. heat
them in their own liquor together with
a gill Of stock. When hlanchcd and plump
put them aside upon a dish and make a
rich batter seasoned with pepper, salt and
minced parsley. To each oyster dip Il
into the batter on n skewer and put 4
into the boiling fat Take up and drain
| upon kitchen paper Dish the pancak es
and Garnish with TUFTS. ~ waterCress
Serve with half lemons and cayenne.
Chicken pancakes Remove all the skin
and bone from the breast Of cold oidok
en- and mince 1t very finely Put 1t into
a stewpan with ono ounce OF b,rtter Whom
thoroughly heated put the pan on one
side As soon ~ the chicken is cold Stir