Method.—Break the eggs into the flour, mix well, adding the milk gradually until about half of it is used, then beat well. Stir in the sugar, lemon-rind, cinnamon and salt to taste, add the rest of the milk, and put aside for at least 1 hour. Fry in hot butter or oil, then serve plainly, or with lemon and sugar.
Time.—To fry each pancake, from 2 to 3 minutes. Average Cost, 8d. Sufficient for 4 or 5 persons.
3780.—PEAS AND KLEIS.
Ingredients.—½ a peck of green peas, 2 ozs. of butter, ¼ of a teaspoonful of sugar, 1 pint of thick batter (see "Yorkshire Pudding," No. 1930), ½ a teaspoonful of chopped parsley, ginger, pepper and salt to taste.
Method.—Make the batter as directed, and when ready to use, add the parsley and ginger, pepper and salt to taste. Shell the peas, put them into a saucepan containing sufficient boiling water to cover them, add the sugar and a little salt, boil gently until soft, then pour away nearly all the water. Add the butter, pour the batter on the peas in tablespoonfuls, bring gently to boiling point, then simmer from 25 to 30 minutes.
Time.—To cook the batter, from 25 to 30 minutes. Average Cost, peas, 9d. to 1s. 6d. per peck. Sufficient, allow ½ a peck to 2 or 3 persons. Seasonable, English peas from June to August
3781.—ROSINA PUDDING.
Ingredients.—4 ozs. of suet finely chopped, 4 ozs. of peeled and chopped apples, 4 ozs. of sultanas or currants cleaned, 4 ozs. of breadcrumbs, 2 ozs. of sugar, ½ the rind of a lemon finely chopped or grated, 2 eggs, 1 quince finely chopped (this may be omitted), a good pinch of salt.
Method.—Mix all the dry ingredients well together, moisten them with the eggs (previously beaten), and turn the whole into a well-greased basin. Cover with a buttered paper, and steam from 2½ to 3 hours. If more convenient the pudding may be covered with a cloth and be boiled or steamed.
Time.—From 3 to 4 hours. Average Cost, 9d to 10d. Sufficient for 5 or 6 persons. Seasonable at any time.
3782.—SASSAFRAS.
Ingredients.—2d. of sassafras, ¼ of a teaspoonful of aniseed, an inch of stick liquorice, ½ a pint of boiling water.
Method.—Put all the ingredients into a jug, cover, let it stand for 1 hour, then strain. When a fine strainer is not available the liquorice and aniseed should be tied in a piece of muslin and afterwards removed.
Time.—1 hour. Average Cost, 3d. sufficient for 1 pint.
