393. +Strawberry Pancakes.+-- Wash 1 quart strawberries and drain them in colander; then prepare 4 large pancakes the same as for Cherry Pancakes; as soon as one is done lay the cake on a plate, cover it with strawberries and sprinkle over some sugar; set the plate over a saucepan of hot water and continue baking until they are all done; lay them over one another with strawberries between and dust the top with fine sugar. Blackberries are treated the same way. Or cover the surface of each pancake with strawberries and sugar, roll each one up separately like a music roll, dust them over with sugar and serve hot.
394. +Cherry Pancakes.+-- Remove the pits from 1 pound red cherries; put 1 cup sugar with ½ cup water over the fire and boil a few minutes; put in the cherries and boil 3 minutes; remove from fire and set aside to cool; prepare 4 large pancakes as follows:--Take 2 cups flour, 1 teaspoonful salt, 6 eggs and 1 pint milk; sift flour and salt together, add the milk, the well beaten yolks of the eggs and mix it into a thin batter; beat the batter for 5 minutes with a wooden spoon or German quill; beat the whites of the eggs to a stiff froth and stir them lightly through the mixture; bake 4 large pancakes from this, lay them on one another, with a layer of the stewed cherries between, dust the top with powdered sugar and serve hot. Or spread over the surface of each pancake a layer of cherries, roll each one up separately, arrange the rolls neatly on a long dish and dust over with powdered sugar; serve while hot. This is a nice dish for dessert.
395. +Pancakes (with Currants and Raspberries).+-- Strip ½ pound currants of their stems, pick over an equal portion of raspberries, put them in a colander and rinse with cold water; put them in a dish with 1½ cups sugar and let them stand for several hours; bake 3 or 4 medium sized pancakes the same as Cherry Pancake, lay them over one another, with a layer of the sugared fruit between, dust with sugar and serve hot.
396. +Plain German Pancakes.+-- 3 cups sifted flour, 2½ cups water, 3 eggs, yolks and whites beaten separately, and 1 teaspoonful salt; put the sifted flour into a bowl, add the salt, make a hollow in the center, add the yolks and mix it gradually with the water into a smooth batter; beat it with a wooden spoon for 5 minutes; then add the whites of the eggs, beaten to a stiff froth; put a large fryingpan with ½ tablespoonful lard and butter over the fire; when hot pour in some of the mixture, sufficient to cover the bottom of pan, about { ~VULGAR FRACTION ONE EIGHTH~} of an inch in thickness, shake the pan to and fro and bake till light brown on the underside; slip the pancake onto a large plate, put a little butter and lard in center, put over the fryingpan, turn the pancake back into the pan and bake a light brown; slip the cake onto a hot plate and serve either with syrup, sugar or jelly; continue the baking until all the batter is used.