French Pancakes.
Beat the yolks of eight eggs, which sweeten to your taste, nearly a table-spoonful of flour, a little brandy, and half a pint of cream. They are not to be turned in the frying-pan. When half done, take the whites beaten to a strong froth, and put them over the pancakes. When these are done enough, roll them over, sugar them, and brown them with a salamander.