PANCAKES

A 1/4 lb. each of white flour and fine wheatmeal
4 eggs
1 pint of milk
a pinch of salt
some butter, oil, or vege-butter for frying

Make a batter of the above ingredients. Put a piece of butter the size of a walnut in the frying-pan, and when boiling pour in enough batter to make a thin pancake. Fry a golden brown, turn it over, and when browned on the other side fold the pancake over from each side and slip it upon a hot dish, and keep hot in the oven while the other pancakes are being fried. The above quantity will make 6 or 7 pancakes.