three tablespoonfuls of shortening: pour just enough to barely cover
the bottom of the pan. Cover the pan with a hot lid. Let the cake
bake. When ready to turn slip the cake on the hot lid and invert,
returning the cake to the pan. Spread with sugar and cinnamon. Bar le
duc or currant jelly may be used to spread on the cakes. Fold like an
omelet and place a spoonful of jelly on top. Serve. This will make two
large pancakes.


IRISH PANCAKES

One cupful mashed potatoes,
Two cupfuls flour,
One teaspoonful salt,
Three teaspoonfuls baking powder,
Two eggs,
One cupful milk,
Four tablespoonfuls syrup,
One and one-half teaspoonfuls nutmeg.

Beat to thoroughly mix and then bake on a griddle. Spread with butter
and sugar.


BELGIUM PANCAKES

Two cupfuls of unsweetened thin applesauce,
One well-beaten egg,
Three tablespoonfuls syrup,
Two and one-half cupfuls flour,