m over, sugar them, and brown them with a
salamander.

_Grillon's Pancakes._

Two soup-ladles of flour, three yolks of eggs, and four whole ones, two
tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of
double cream; to be stirred together, and sugar to be shaken over every
pancake, which is not to be turned--about thirty in number.

_Quire of Paper Pancakes._

Take to a pint of cream eight eggs, leaving out two whites, three
spoonfuls of fine flour, three of sack, one of orange-flower water, a
little sugar, a grated nutmeg, a quarter of a pound of butter melted in
the cream. Mix a little of the cream with flour, and so proceed by
degrees that it may be smooth: then beat all well together. Butter the
pan for the first pancake, and let them run as thin as possible to be
whole. When one side is coloured, it is enough; take them carefully out
of the pan, lay them as even on each other as possible; and keep them
near the fire till they are all fried. The quantity here given makes
twenty.

_Rice Pancakes._

In a quart of milk mix by degrees three spoonfuls of flour of rice, and
boil it till it is as thick as pap. As it boils, stir in half a pound of
good butter and a nutmeg grated. Pour it into a pan, and, when cold, put
in by degrees three or four spoonfuls of flour, a little salt, some
sugar, and nine eggs, well beaten up. Mix them all together, and fry
them in a small pan, with a little piece of butter.

_Paste._

Take half a pound of good fresh butter, and work it to a cream in a
basin. Stir into it a quarter of a pound of fine sifted sugar, and beat
it together: then work with it as much fine flour as will make a paste
fit to roll out for tarts, cheesecakes, &c.

_Paste for baking or frying._

Take a proper quantity of flour for the paste you wish to make, and mix
it with equal quantities of powdered sugar and flour; melt some butter
very smooth, with some grated lemon-peel and an egg, well beat; mix
into a firm paste; bake or fry it.

_Paste for Pies._

French roll dough, rolled out with less than half the quantity of butter
generally used, makes a wholesome and excellent paste for pies.

_Paste for raised Pies._

Put four pounds of butter into a kettle of water; add three quarters of
a pound of rendered beef suet; boil it two or three minutes; pour it on
twelve pounds of flour, and work it into a good stiff paste. Pull it
into lumps to cool. Raise the pie, using the same