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FRENCH PANCAKE

(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)







Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup
of flour, until smooth; add one cup of cold milk gradually, then fold in
the beaten whites. Heat pan, add two tablespoons of butter and when hot
pour in pancake; let cook slowly and evenly on one side, finish baking
in oven.

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FRENCH PANCAKES

1 cup boiled rice
1 cup milk
1 tablespoon shortening
1 teaspoon salt
1 egg
1 cup flour
2 teaspoons Dr. Price's Baking Powder
Mix rice, milk, melted shortening, salt and well-beaten egg; stir in
flour and baking powder which have been sifted together; mix well.
Bake on hot greased griddle and serve immediately with butter and
syrup.

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French Pancakes

MRS. BENSON BENNETT.



Four eggs, weight of four eggs in butter, sugar and flour, one half a

teaspoonful of soda, one half teaspoonful of cream of tartar. As much

milk as will make a batter. Beat the butter and sugar to a cream, add

the four eggs well beaten stir in all the other ingredients. Bake in tin

plates.

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French Pancakes

Beat the yolks of eight eggs, which sweeten to your taste, nearly a

table-spoonful of flour, a little brandy, and half a pint of cream. They

are not to be turned in the frying-pan. When half done, take the whites

beaten to a strong froth, and put them over the pancakes. When these are

done enough, roll them over, sugar them, and brown them with a

salamander.









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