i Co The Art of Cookery^ 
milk, then add the reft by degrees; put in two spoonfuls of 
beaten ginger, a glafs of brandy, a little fait) ftir all together, 
make your ftew-pan very clean, put in a piece of butter as big 
as a walnut, then pour in a ladleful of batter, which, will make a 
pancake, moving the pan round that the batter be all over the 
pan ) ihake the pan, and when you think that fide is enough, 
tofs it; if you can't, turn it cleverly, and when both Tides are 
done, lay it in a dilh before the fire, and fo do the reft. You 
muft take care they are dry) when you fend them to table ftrew 
a Jittle fugar over them. 
To make fine pancakes . 
TAKE half a pint of cream, half a pint of fack, the yolks 
of eighteen eggs beat fine, a little fait, half a pound of fine fu¬ 
gar, a little beaten cinnamon, mace, and nutmeg ; then put in 
as much flour as will run thin over the pan, and fry them in 
frefh butter. This fort of pancake will not be crifp, but very 
good. 
A fecond fort of fine pancakes . 
TAKE a pint of cream, and eight eggs well beat, a nutmeg 
grated, a little fait, half a pound of good difh-butter melted ; 
mix all together, with as much flour as will make them into a 
thin batter, fry them nice, and turn them on the back of a 
plate. 
A third fort « 
TAKE fix new-laid eggs well beat, mix them with a pint 
of cream, a quarter of a pound of fugar, fome grated nutmeg* 
and as much flour as will make the batter of a proper thickneis. 
Fry thefe fine pancakes in fmall pans, and let your pans be hot. 
Yoy muft not put above thebignefs of a nutmeg of butter at a 
time into the pan. 
AfSurih fort^ called , A quire of paper . 
TAKE a pint of cream, fix eggs, three fpoonfuls of fine 
flour, three of fack, one of orange-flower water, a little fugar, 
and half a nutmeg grated, half a pound of melted butter alrooft 
cold ; mingle all well together, and butter the pan for the firft 
pancake ; let them run as thin as poffible; when they are juft 
coloured they are enough : and fo do with all the fine pan¬ 
cakes. 
To 
