at longer and can be regulated so that the cake will
not burn.

PANCAKES FOR TWO

Yolk of one egg,
Two tablespoonfuls sugar or syrup,
One cupful milk,
One tablespoonful shortening,
One teaspoonful salt,
One teaspoonful vanilla or nutmeg,
One and one-quarter cupfuls flour,
Two level teaspoonfuls baking powder.

Place in a bowl. Beat with a Dover egg-beater to thoroughly mix and
then fold in the stiffly beaten white of egg. Pour the mixture into
a pitcher and then place two tablespoonfuls of shortening in a frying
pan. When smoking hot pour in just sufficient batter to cover the
bottom of the pan. When it begins to bubble turn the cake over and
bake on the other side. Lift and spread lightly with jelly or roll, or
use the following mixture:

Three tablespoonfuls butter,
One-half cupful of XXXX sugar,

Cream well, and then add

One tablespoonful lemon juice,
One tablespoon boiling water.

Beat to blend.

PLAIN PANCAKES

Place in a bowl one quart of milk and then add

Two eggs,
One-half teaspoonful nutmeg,
Five cupfuls sifted flour,
Four tablespoonfuls syrup,
Five level teaspoonfuls baking powder.

Beat to mix and then bake. To insure sufficient cakes use two pans for
cooking or bake on a griddle.

PANCAKES AU FAIT

One cupful milk,
Two eggs,
One and one-half cupfuls flour,
Two teaspoonfuls baking powder,
Two tablespoonfuls shortening,
One-half teaspoonful nutmeg.

Beat to mix. Now prepare

One-half cupful of nuts, chopped very fine,
One dozen maraschino cherries, well-drained and chopped fine.

Mix well and then pour pancake in hot pan and sprinkle with the above
mixture.

Let bake and then lift. Spread with honey and dust with pulverized
sugar. Roll and garnish with maraschino cherry.

FRENCH PANCAKE

One egg,
One-quarter cupful milk.

Beat to mix and then add

One-half cupful flour,
One-half teaspoonful salt,
One teaspoonful baking powder.

Beat well to thoroughly mix and then pour in a hot pan containing
three tablespoonfuls of shortening: pour just enough to barely cover
the bottom of the pan. Cover the pan with a hot lid. Let the cake
bake. When ready to turn slip the cake on the hot lid and invert,
returning the cake to the pan. Spread with sugar and cinnamon. Bar le
duc or currant jelly may be used to spread on the cakes. Fold like an
omelet and place a spoonful of jelly on top. Serve. This will make two