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Ginger Pancakes

Mix the yolks of three eggs, and the white of one egg, very smoothly, with four table-spoonfuls of flour. Add a pinch of salt, and a teaspoonful of freshly-grated ginger. When quite smooth, stir in a pint of new milk. Just before cooking, put in two table-spoonfuls of brandy. Fry the pancakes in the usual way (see PANCAKES). Send lemon-juice and sifted sugar to table with them. The batter for pancakes is better made an hour or two before it is wanted. Time, ten minutes to fry. Probable cost, 6d., exclusive of the brandy. Sufficient for four persons.