Required: Two eggs. Half a pint of milk. Two ounces of flour. Two ounces of castor sugar. Two ounces of butter. Jam.

Beat the butter and sugar to a soft cream with a wooden spoon. Beat the eggs until they are frothy, then stir them in, and beat the mixture well. Sieve together the flour and salt, add them lightly, and lastly add the milk. Butter some old saucers or tin plates, half fill them with the mixture, and bake them in a quick oven for about ten to fifteen minutes, or until they are set and lightly browned.

Lay a piece of kitchen paper on the table, dust it well with castor sugar. Heat the jam in a small saucepan; any kind that has no stones will do. Turn the pancakes brown side down on the sugared paper, put about a teaspoonful of the jam on one half of a pancake, fold the other half over as you would a jam turnover. Arrange them on a hot dish, and serve as quickly as possible.

The following is a good firm for supplying Food, etc, mentioned in this Section: Messrs. J. S. Fry & Sons, Ltd. (Cocoa).