Beat two eggs until very light, add one-half cup of flour and one-half teaspoon of salt and beat again; then add one cup of milk slowly, and beat thoroughly.  Heat a generous quantity of butter in a frying-pan and pour all the batter into this at one time; place on a hot stove for one minute; then remove to a brisk oven; the edges will turn up on sides of pan in a few minutes; then reduce heat and cook more slowly until light, crisp and brown, about seven minutes.  Take it out, slide it carefully on a hot plate, sprinkle plentifully with powdered sugar and send to the table with six lemon slices.

GERMAN PANCAKES, No. 3

Beat the yolks of four eggs until very light, then add one-half cup of milk and stir in three-quarters cup of sifted flour, one-eighth teaspoon of baking-powder, a pinch of salt, and lastly, just before frying, add the stiffly-beaten whites of eggs and mix well together.  Put on fire an iron skillet with a close-fitting top; heat in two tablespoons of rendered butter; when very hot, pour in enough of the batter to cover the bottom of the skillet, cover at once with the top, and when the pancake is brown on one side, remove the top and let it brown on the other side.  Take it up with a perforated skimmer, lay on a plate and sprinkle with powdered sugar and some lemon juice.  Serve at once.  Pancakes must only be made and fried when ready to be eaten, as they fall from standing.

BREAD PANCAKES

Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour.

RICE PANCAKES OR GRIDDLE CAKES

Boil in a double boiler one pint of milk, three tablespoons of rice and two tablespoons of granulated sugar.  It will take from fifty to sixty minutes for the rice to be thoroughly cooked, and the mixture to thicken.  Remove from the fire and when a little cool, add one tablespoon of vanilla and the yolk of egg into which one tablespoon of flour has been smoothly stirred.  Mix all thoroughly together, then pour, by spoonfuls, on hot buttered griddle.  Let the cakes brown on one side, and turn over, and brown on the other.

GRIMSLICH

Half a loaf of bread, which has been soaked and pressed, two eggs; one-half cup of sugar, one-fourth cup raisins, one tablespoon of cinnamon, and one-fourth cup of almonds pounded fine.  Beat whites to a froth and add last.  Drop by tablespoonful and fry.  Serve with stewed fruit.  Pieces of stale bread can be used.  Soak in tepid water.  Squeeze water thoroughly from bread and make as directed.

POTATO PANCAKES

Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired.  Beat eggs well and mix with the rest of the ingredients.  Drop by spoonfuls on a hot greased spider in small cakes.  Turn and brown on both sides.  Serve with apple sauce.