Margaret Brown's French Cookery Book

One-half cupful butter, 1/2 cupful sugar, 1-1/2 cupfuls flour, 1 teaspoonful baking powder, 1 large apple peeled, cored, and minced fine, 1/2 pint milk, 1/2 pint cream, 1 teaspoonful each extract of nutmeg and cinnamon, 4 eggs. Sift the flour with the powder, add to it the butter, melted, the sugar and eggs beaten together and diluted with the milk, cream, and extracts. Have a piece of butter melted in a small round frying-pan, pour in it about 1/2 cupful of butter; turn the frying-pan round that the batter may cover it; fry on one side only. Serve them piled one on the other, with sugar strewed between the cakes. No. 103. GERMAN PANCAKES. Proceed as directed for Swiss pancakes, spreading pastry cream between each, and serve with currant jelly sauce. No. 104. SCOTCH PANCAKES. One pint of milk, 2 tablespoonfuls butter, 4 eggs, 2/3 cupful of flour, 1 tablespoonful baking-powder; a pinch of salt; sift the flour, salt, and powder together, add the milk, eggs, and butter melted; mix into a thin batter; have a small round frying-pan, with a little butter melted in it; pour in 1/2 cupful of batter; turn the pan round to cover it with the batter; place on a sharp fire to brown; then hold it up in front of the fire, and the pancake will rise up; spread each with marmalade or jelly, roll it up and serve with sliced lemon and sugar. No. 105. FRENCH PANCAKES. Six tablespoonfuls of flour, 1 quart of milk, 5 eggs, 1 teaspoonful baking-powder, 1 tablespoonful of butter, two tablespoonfuls of sugar, nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk together so as to make a thick batter; pour in the other pint of milk, add the powder and serve with either wine or cream sauce. No. 106. PUMPKIN PIE. Paste, 1 pint of stewed pumpkin, 3 eggs, 1-1/2 pints of milk, 2 teaspoonfuls of ginger, 1 teaspoonful each nutmeg, cloves, cinnamon, and mace, a pinch of salt and 1 cupful of sugar. Stew the pumpkin as follows: Cut a pumpkin