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Pink Pancakes

Take a moderate-sized boiled beetroot, pare off the dark outer skin, and cut the root into slices, and pound it in a mortar to a smooth pulp. Make a batter by mixing two table-spoonfuls of flour with half a pint of milk and five well-beaten eggs. Add half a tea-spoonful of grated nutmeg, and a table-spoonful of powdered sugar, and when these ingredients are well mixed beat the pulp of the beetroot into the batter. Fry the pancakes as quickly as possible, and serve them rolled, with a little bright-coloured jam inside each one. Time, four or five minutes to fry the pancakes. Probable cost, 10d. Sufficient for three or four persons.