French Pancakes

Five eggs, nearly a pint of cream, 1 oz. butter.

Beau the cream till it is stiff, and the yolks and whites separately and add to the cream, and beat the mixture for 5 minutes; butter the pan and fry quickly; sugar and roll, and place on a hot dish in the oven. Serve very hot.

Rice Pancakes

One-half lb. rice, 1 pint cream, 8 eggs, a little salt and nutmeg, 1/2 lb. butter, flour.

Boil the rice to a jelly in a small quantity of water; when cold, mix it with the cream, well-whisk the eggs and add also with a little salt and nutmeg. Then stir in the butter, just warmed, and add, slowly stirring all the time, as much flour as will make the batter thick enough. Fry in as little lard as possible.

Irish Pancakes

Eight eggs, 1 pint cream, nutmeg and sugar to taste, 3 oz. butter, 1/2 pint flour.

Beat 8 yolks and 4 whites of eggs, strain them into the cream, put in grated nutmeg and sugar to taste; set 3 oz. fresh butter on the fire, stir it, and as it warms pour it to the cream, which should be warm when the eggs are put to it; then mix smooth almost 1/2 pint flour. Fry the pancakes very thin, the first with a piece of butter, but not the others. Serve several on one another.