lk; roll out one-half
inch thick. Spread thickly with soft butter, dust with one teaspoon of
flour, four tablespoons of granulated sugar, one teaspoon of cinnamon;
sprinkle over one-half cup each of seeded and cut raisins, chopped
citron, and cleaned currants. Roll up, cut in one-inch slices, put one
inch apart on greased, flat pans, and bake in hot oven.

*PANCAKES, FRITTERS, Etc.*

BUCKWHEAT CAKES

Dissolve one cake of compressed yeast and two level teaspoons of brown
sugar in two cups of lukewarm water and one cup of milk, scalded and
cooled; add two cups of buckwheat and one cup of sifted white flour
gradually and one and one-half teaspoons of salt. Beat until smooth;
cover and set aside in a warm place, free from draft, to rise about one
hour. When light stir well and bake on a hot griddle. If wanted for
overnight, use only one-fourth cake of yeast and an extra half teaspoon
of salt. Cover and keep in a cool place.

GERMAN PANCAKES, No. 1

Beat two eggs very thoroughly without separating the yolks and whites;
add one-half teaspoon of salt, sift in two and one-half tablespoons of
flour, add one cup of milk gradually at first, and beat the whole very
well. Melt one tablespoon of butter in a large frying-pan, turn mixture
in and cook slowly until brown underneath. Grease the bottom of a large
pie plate, slip the pancake on the plate; add the other tablespoon of
butter to the frying-pan; when hot, turn uncooked side of pancake down
and brown. Serve at once with sugar and lemon slices or with any desired
preserve or syrup. This pancake may be served rolled like a jelly roll.

GERMAN PANCAKES, No. 2

Beat two eggs until very light, add one-half cup of flour and one-half
teaspoon of salt and beat again; then add one cup of milk slowly, and
beat thoroughly. Heat a generous quantity of butter in a frying-pan and
pour all the batter into this at one time; place on a hot stove for one
minute; then remove to a brisk oven; the edges will turn up on sides of
pan in a few minutes; then reduce heat and cook more slowly until light,
crisp and brown, about seven minutes. Take it out, slide it carefully on
a hot plate, sprinkle plentifully with powdered sugar and send to the
table with six lemon slices.

GERMAN PANCAKES, No. 3

Beat the yolks of four eggs until very light, then add one-half cup of
milk and stir in three-quarters cup of sifted flour, one-eighth
teaspoon of baking-powder, a pinch of salt, and l