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Rich Pancakes, Fried Without Butter or Lard (Wooden rods and in a shallow)

wooden rods, and in a shallow, flat-bottomed earthen pan. The coldness of a tin pan retards the lightness of the eggs. For the same reason do not use a metal egg-beater. In beating them do not move the elbow, but keep it close to the side. Move only the hand at the wrist, and let the stroke be quick, short, and horizontal; putting the egg-beater always down to the bottom of the pan, which should therefore be shallow. Do not leave off as soon as the eggs are in a foam; they are then only beginning to be light. But persist till after the foaming has ceased, and the bubbles have all disappeared. Continue till the surface is smooth as a mirror, and the beaten egg as thick as a rich boiled custard; for till then it will not be really light. It is seldom necessary to beat the whites and yolks separately, if they are afterwards to be put together. The article will be quite as light, when cooked, if the whites and yolks are beaten together, and there will then be no danger of their going in streaks when baked. When white of egg is to be used without any yolk (as for macaroons, meringues, icing, &c.), it should be beaten till it stands alone on the rods, not falling when held up."