The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

two tablespoonfuls of the mixture, let spread all over the pan, place it upon the fire, and when coloured upon one side turn it over, then turn it upon your cloth; proceed thus till they are all done, then spread apricot or other marmalade all over, and roll them up neatly, lay them upon a baking-sheet, sift sugar over, glaze nicely with the salamander, and serve upon a napkin; the above may be served without the marmalade, being then the common pancake. REMOVES. SECOND COURSE. My readers could not have failed to remark the numerous innovations in all classes of dishes throughout this work, which nothing but constant study, practice, and profound knowledge of the art could have brought to perfection. In the following Removes still greater innovations will be found than in any other department, for I have always aimed at producing the greatest effect upon the last dishes sent to table, particularly as they are the ones over which each convive has time to pass remarks, and admire, if properly executed. The transformation of the second course from the first has never failed to give the greatest satisfaction, and has often caused the greatest hilarity at table; some parties, unacquainted with them, have ordered their removal, thinking they belonged to the first course, whilst others have actually carved them before discovering their mistake. And, again, those Removes being only demi-glacé, and not too sweet, refresh the palate, disposes it more favorably for the dessert, and does not prevent the freely partaking of the ices which there cannot be avoided. Any kind of ice pudding, however excellent when done to perfection, is too close an imitation of the dessert ices, and properly belong to the confectioner. To regenerate that finish of the dinner, which is very properly much thought of in England, it only requires a little artistic feeling, which is soon acquired by practice and perseverance. To simplify them as much as possible, I have only described one sort of sponge-cake, which is always varied in flavour by the different kinds of fruits and ices with which they