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French Pancakes

Beat two ounces of butter to a cream, and beat two eggs till they are light; blend with these two ounces of fine flour, and the same weight of powdered sugar. Add milk very gradually till the mixture is as thick as cream. Bake on buttered tin plates, and beat the mixture until it is poured upon them to be put into the oven. Bake a few minutes in a quick oven. Serve piled high on a dish; a cut lemon and sifted sugar should accompany, or the pancakes may have a layer of preserve between each. Probable cost, 7d. Sufficient for three or four persons.