Prepare a batter the same as for Apple Pancakes; put a pan with 1 tablespoonful lard over the fire; when hot pour in some of the batter, about 1/4 inch in thickness, and let it bake for a few minutes; then put on a thick layer of huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs; when done on the underside slip the cake onto a large plate; lay a piece of butter and lard on top of the berries, put over the fryingpan and turn the cake back onto the pan; cover and fry slowly about 6 or 8 minutes; then upset the fryingpan upon a hot dish and sprinkle with sugar; set a plate with the cake over a saucepan of hot water until all are baked in the same manner; lay the cakes on top of one another, dust the whole with sugar and serve.
NOTE. The huckleberries may be stewed with a little lemon juice and sugar and thickened either with zwieback crumbs or cornstarch; a glass of port wine added to it will make a great improvement. They may then be served either separately or put between the cakes. Pancakes with stewed plums or cherries, or any kind of stewed fruit, are very nice.