The American Frugal Housewife

other pancakes. FRITTERS. Flat-jacks, or fritters, do not differ from pancakes, only in being mixed softer. The same ingredients are used in about the same quantities; only most people prefer to have no sweetening put in them, because they generally have butter, sugar, and nutmeg, put on them, after they are done. Excepting for company, the nutmeg can be well dispensed with. They are not to be boiled in fat, like pancakes; the spider or griddle should be well greased, and the cakes poured on as large as you want them, when it is quite hot; when it gets brown on one side, to be turned over upon the other. Fritters are better to be baked quite thin. Either flour, Indian, or rye, is good. Sour beer, with a spoonful of pearlash, is good both for pancakes and fritters. If you have any cold rice left, it is nice to break it up fine in warm milk; put in a little salt; after you have put milk enough for the cakes you wish to make, (a half pint, Or more,) stir in flour till it is thick enough to pour for fritters. It does very well without an egg; but better with one. To be fried like other flat-jacks. Sugar and nutmeg are to be put on when they are buttered, if you like. SHORT CAKE. If you have sour milk, or butter-milk, it is well to make it into short cakes for tea. Rub in a very small bit of shortening, or three table-spoonfuls of cream, with the flour; put in a tea-spoonful of strong dissolved pearlash, into your sour milk, and mix your cake pretty stiff, to bake in the spider, on a few embers. When people have to buy butter and lard, short cakes are not economical food. A half pint of flour will make a cake large enough to cover a common plate. Rub in thoroughly a bit of shortening as big as a hen's egg; put in a tea-spoonful of dissolved pearlash; wet it with cold water; knead it stiff enough to roll well, to