d, and bake in a nice paste. In winter, apples may be
mixed.

_Panada._

Take oatmeal, clean picked and well beaten; steep it in water all night;
strain and boil it in a pipkin, with some currants, a blade or two of
mace, and a little salt. When it is well boiled, take it off; and put in
the yolks of two or three new-laid eggs, beaten with rose-water. Set it
on a gentle fire, and stir it that it may not curdle. Sweeten with
sugar, and put in a little nutmeg.

_Pancakes._ No. 1.

Mix a quart of milk with as much flour as will make it into a thin
batter; break in six eggs; put in a little salt, a glass of raisin wine,
a spoonful of beaten ginger; mix all well together; fry and sprinkle
them with sugar.

In making pancakes or fritters, always make your batter an hour before
you begin frying, that the flour may have time to mix thoroughly. Never
fry them till they are wanted, or they will eat flat and insipid. Add a
little lemon-juice or peel.

_Pancakes._ No. 2.

To a pint of cream put three spoonfuls of sack, half a pint of flour,
six eggs, but only three whites; grate in some nutmeg, very little salt,
a quarter of a pound of butter melted, and some sugar. After the first
pancake, lay them on a dry pan, very thin, one upon another, till they
are finished, before the fire; then lay a dish on the top, and turn them
over, so that the brown side is uppermost. You may add or diminish the
quantity in proportion. This is a pretty supper dish.

_Pancakes._ No. 3.

Break three eggs, put four ounces and a half of flour, and a little
milk, beat it into a smooth batter; then add by degrees as much milk as
will make it the thickness of good cream. Make the frying-pan hot, and
to each pancake put a bit of butter nearly the size of a walnut; when
melted, pour in the batter to cover the bottom of the pan; make them of
the thickness of half a crown. The above will do for apple fritters, by
adding one spoonful more flour; peel and cut your apples in thick
slices, take out the core, dip them in the batter, and fry them in hot
lard; put them in a sieve to drain; grate some loaf sugar over them.

_French Pancakes._

Beat the yolks of eight eggs, which sweeten to your taste, nearly a
table-spoonful of flour, a little brandy, and half a pint of cream. They
are not to be turned in the frying-pan. When half done, take the whites
beaten to a strong froth, and put them over the pancakes. When these are
done enough, roll the