drop them in with a spoon. Let them cook till thoroughly brown. The
fat which is left is good to shorten other cakes. The more fat they
are cooked in, the less they soak.

If you have no eggs, or wish to save them, use the above ingredients,
and supply the place of eggs by two or three spoonfuls of lively
emptings; but in this case they must be made five or six hours
before they are cooked,--and in winter they should stand all night.
A spoonful or more of N.E. rum makes pancakes light. Flip makes very
nice pancakes. In this case, nothing is done but to sweeten your mug
of beer with molasses; put in one glass of N.E. rum; heat it till it
foams, by putting in a hot poker; and stir it up with flour as thick
as other pancakes.


FRITTERS.

Flat-jacks, or fritters, do not differ from pancakes, only in
being mixed softer. The same ingredients are used in about the same
quantities; only most people prefer to have no sweetening put in them,
because they generally have butter, sugar, and nutmeg, put on them,
after they are done. Excepting for company, the nutmeg can be well
dispensed with. They are not to be boiled in fat, like pancakes; the
spider or griddle should be well greased, and the cakes poured on as
large as you want them, when it is quite hot; when it gets brown on
one side, to be turned over upon the other. Fritters are better to be
baked quite thin. Either flour, Indian, or rye, is good.

Sour beer, with a spoonful of pearlash, is good both for pancakes and
fritters.