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PANCAKES (a la Celestine)

Heat two table-spoonfuls of apricot jam in the oven. Beat and strain four eggs, mix a quarter of a pound of flour very smoothly with them, and add half a pint of milk gradually, making a perfectly smooth batter. Melt a small piece of butter in a small omelet-pan, pour in two table-spoonfuls of the batter, let it spread all over the pan, then fry the pancake for two or three minutes until lightly browned and cooked through. Turn the pancake on to a dish, and keep it hot. Melt a fresh piece of butter in the omelet-pan, pour in some more batter, and proceed as before till all the batter is used. Then, very quickly, put a tea-spoonful of the hot jam in each of the pancakes, roll them up very neatly, pile them on a white napkin in a hot dish, sift sugar thickly upon them, and serve at once.