FRENCH PANCAKE

This is a very delicious variety of pancake, and makes a nice change from the more ordinary ones that are generally served. Take 1 oz. of butter, 1 oz. castor sugar, 1 egg, 1 oz. Flour, ¼ pint of milk, a little jam. Put butter and sugar in a basin and beat them to a soft cream; next add the beaten egg and beat it well in; then add the flour lightly, and, lastly, the milk, which should be just lukewarm. Beat the mixture well, pour it into some well-buttered saucers (they should be three-parts full). Bake them in a quick oven until they are set and pale brown; turn them on to a piece of sugared paper, spread a little jam on one half, fold over the other half, and serve them immediately on a hot dish.