PANCAKES

PANCAKES

8 Eggs. 3/4  Pound of Sugar.
4 Cups of Flour. 1 Cup of Milk.  ¼  Teaspoonful of Salt.

Beat the yolks and whites of the eggs together.  Then add the flour. and beat very light. Add the milk, pouring gradually, and having the batter no thicker than cream. Add the salt, and mix well. Now comes the most important part, the frying. Unless this lt properly done your labor has come to naught. Have a wide pancake pan, and let it be very hot. Grease it with butter, or, better still, with a piece of fat bacon. This is the safest way, as you will not have a pancake swimming in grease, a most undesirable offering at any table. Pour in batter sufficient to just cover the bottom of the pan. In a minute, or perhaps less time, the cake must be ready to turn. This is the critical moment that the old Creole cooks used to understand so well. By a peculiar sleight of hand that comes only by experience, the cake was tossed and caught in the pan, and the brown side was brought up without failure, and the cake lay just as smooth as though untouched. Those who wish to learn the art must begin slowly at first. If you have never tossed a pancake, and attempt to do it before you have caught the trick, you will make a miserable failure, and have only a mingled heap of batter. Go slowly, and learn. The old darkies used to say, when one of their number could toss a "crepe" to the top of the chimney and bring it down again slick and smooth, with the brown side up, tossing minute after minute, "like lightning," that the woman was "for sure one hoodoo, and the old devil himself had taught her to toss and fry." But the pancakes thus tossed savored neither of fire nor brimstone, and, when rolled up with infinite art and served very hot on a dainty china dish, they well merited the praises that masters and mistresses bestowed upon their faithful old slaves. "Crepes" may be served as an entree at breakfast, dinner or supper. They make an excelleni luncheon dish.