DOUGH-NUTS.

For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pearlash.  When you have no eggs, a gill of lively emptings will do; but in that case, they must be made over night.  Cinnamon, rose-water, or lemon-brandy, if you have it.  If you use part lard instead of butter, add a little salt.  Not put in till the fat is very hot.  The more fat they are fried in, the less they will soak fat.

PANCAKES.

Pancakes should be made of half a pint of milk, three great spoonfuls of sugar, one or two eggs, a tea-spoonful of dissolved pearlash, spiced with cinnamon, or cloves, a little salt, rose-water, or lemon-brandy, just as you happen to have it.  Flour should be stirred in till the spoon moves round with difficulty.  If they are thin, they are apt to soak fat.  Have the fat in your skillet boiling hot, and drop them in with a spoon.  Let them cook till thoroughly brown.  The fat which is left is good to shorten other cakes.  The more fat they are cooked in, the less they soak.

If you have no eggs, or wish to save them, use the above ingredients, and supply the place of eggs by two or three spoonfuls of lively emptings; but in this case they must be made five or six hours before they are cooked,—­and in winter they should stand all night.  A spoonful or more of N.E. rum makes pancakes light.  Flip makes very nice pancakes.  In this case, nothing is done but to sweeten your mug of beer with molasses; put in one glass of N.E. rum; heat it till it foams, by putting in a hot poker; and stir it up with flour as thick as 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.