TEA PANCAKES

1 teacupful Flour
1 tablespoon Sifted Sugar
1 saltspoonful Salt
1 Egg
Milk to mix
Suet to grease girdle

~Beat the egg. Sift the flour into a bowl and add the sugar and salt. Add gradually, stirring all the while, enough milk to make a batter of the consistency of thin cream. Add the egg and beat well. Have ready a fairly hot girdle, rub it over with a piece of suet wrapped in a clean white rag, put on a large tablespoonful of the batter, spreading it out as thinly and making it as round as possible. It should brown very quickly; then turn and brown the other side.
The pancakes may be made in a small omelette pan greased with lard.
Turn on to a clean towel and cover. When cool, spread with butter and/or jam and roll up. They may be eaten fresh, and the closer to tea-time they are made the better.