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Pancakes with Apricot Jam

Put one-half pound of flour into a basin with a tablespoonful of fine sugar and a little salt, break in five eggs, and mix all well together. Add one-fourth pound of melted butter, and one and one-fourth pints of milk. Cut a piece of bread round one-fourth inch thick and four and one-half inches in diameter, sift sugar over, and glaze in the oven. Three fryingpans should be used when a large number of cakes are made, so that they may be done more quickly. Stand the pans on the fire with a small piece of butter in each, and, when it is melted, put two tablespoonfuls of batter in each. When one side of the pancake is browned, turn it on the glazed piece of bread, coat the top with apricot jam, put another one over this, and so on, till all are done. Do not coat the top one with jam, but sprinkle with powdered sugar, glaze it under a salamander, and serve.