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PANCAKES (a la Creme)

Rub the rind of half a small fresh lemon with three or four large lumps of sugar until the yellow part is all taken off, then crush the sugar to powder, and mix with it a pinch of powdered cinnamon, a small pinch of salt, and an ounce of dried flour. Make this into a smooth paste with a little cold milk and an ounce of clarified butter, then stir in very gradually half a pint of thick cream, and the well-whisked yolks of four and the whites of two eggs. Melt a quarter of an ounce of butter in a small frying-pan, fry the pancakes very quickly, and serve them as hot as possible. They should be very thin; a second supply of butter will not be required for frying. Time, three or four minutes to fry each pancake. Probable cost, 2s. Sufficient for four or five persons.