Preparation: Yolks of eggs, milk, flour and salt are mixed well with beaten whites of eggs and lastly the baking powder. Heat the butter or lard in a small pan or spider, put in 2 tablespoonfuls of batter and bake it to a nice color. When baked on one side, turn the pancakes and bake on the other side. Remarks: If you use a large spider, put in 2 to 3 pancakes and bake them at once. Potato Pancakes. For preparation see No. 17, Chapter 11, Potato Pancakes. No. 11—FILLED PANCAKES. Quantity for 6 Persons. 6 eggs ½ pt. of milk ½ cup of flour ¼ tsp. of salt Butter for baking Jelly or fruit marmalade for stuffing Sugar and cinnamon to sprinkle 1 tbsp. of sugar Preparation: The eggs are beaten 5 minutes with milk, flour, sugar and salt. Heat a large spider and put in the butter, then 4 to 5 tablespoonfuls of pancake batter and bake until golden yellow on both sides. Spread with the jelly or marmalade, roll up the pancake, place it on a platter and sprinkle with sugar and cinnamon. This recipe will make 6 pancakes. They must be baked very thin. No. 12—WAFFLES. Quantity for 6 Persons. ½ qt. of flour 3 eggs 4 tbsps. of melted butter ¼ tsp. of baking powder 1¼ cups of milk Preparation: Flour, yolks of eggs, milk, butter and salt are stirred well with beaten whites of eggs and baking powder. Grease a waffle iron, put in 2 to 3 tablespoonfuls of batter and bake the waffles to a nice brown color, turning it to bake on both sides. Serve at once. No. 13—ANOTHER FORM OF WAFFLES. Quantity for 6 Persons. 4 eggs 2 cups of sour milk 2 tbsps. of sour cream 2½ cups of flour ½ tsp. of soda Lard for baking Preparation: The 4 yolks of eggs, milk, cream, flour, are mixed well and the soda dissolved in 1 tablespoonful of milk stirred in; add the beaten whites of eggs and bake according to No. 12. No. 14—SAND CAKE WAFFLES. Quantity for 6 Persons. ½ lb. of butter 4 eggs ½ lb. of sugar ¼ lb. of fine flour ¼ lb. of corn starch ¼ tbsp. of grated lemon peel Lard for baking Vanilla sugar to sprinkle over Preparation: The butter is washed so it does not contain any salt, then creamed. Add the eggs, sugar, flour and lemon and bake the batter in a waffle iron. Put ½ teaspoonful of lard on each half of the iron, then put in three tablespoonfuls of batter, close the iron and bake 8 minutes, turning it to bake on both sides. Sprinkle with vanilla sugar. No. 15—YEAST WAFFLES. Quantity for 6 Persons. ½ lb. of butter 4 eggs ¼ cup of sugar ½ grated lemon peel ¾ pt. of milk or cream 1–2 cents worth of yeast ½ lb. of flour Lard for baking 1 pinch of nutmeg