Farm and home cook book and housekeeper's assistant

Pare and grate 6 large potatoes, drain off all the water, add to the potatoes 1 scant cup sour milk with ^ teasp soda and 1 teasp salt. Then stir in 2 well-beaten eggs and flour enough to make a thin batter. The amount of flour varies according to the size of potatoes — usually 1 cup is sufficient. Fry like any other pancakes in hot fat — equal parts of butter and suet or lard, being best. Have the pancakes small, and serve them piping hot. — [Mrs. F. H., Mo. Boiled Potato Pancakes Boil 6 medium sized potatoes in salted water, and when done mash them, and set aside to cool, after which add 3 well-beaten eggs, 1 qt milk and flour enough to make a thin pancake batter, sifted with 2 teasp baking powder. Fry a golden brown on both sides and serve hot. — [Mrs. R. N. P., N. Y. Potato and Onion Pancakes Grate 6 or 8 medium sized potatoes, and 1 medium sized onion, then add yolks of 4 eggs, a little salt and 1 heaping tablesp flour. Mix well, and then add the beaten whites of 4 eggs. Have the griddle very hot and bake as batter cakes. Serve hot with butter. — [W. H. C, Tex. Banana Pancakes Peel 5 bananas, cut up fine, add 3 well-beaten eggs, 2 tablesp sugar, 3 tablesp thick sweet cream, ^A cup milk and Vz teasp baking powder sifted with flour enough to make a batter of the proper consistency. Fry in hot lard. — [Mrs. G. McM., Cal. Tomato Pancakes To 2 cups boiled and mashed ripe tomatoes add 1 cup hot water, 1 teasp soda and salt and pepper to taste. Then stir in flour enough to make a soft batter, and fry on hot and well greased griddles. — [Mrs. L. S., Minn Raised Buckwheat Griddlecakes I To make the yeast, boil until soft 3 or 4 medium sized potatoes, mash, add 1 pt flour, 1 tablesp sugar, 1 teasp salt, and a pinch of ginger. Pour some boiling water over these ingredients, stir well, and when cool add 1 cake compressed yeast dissolved in a little warm water, or i^ cup hop yeast. Set away in a warm place to rise. For the cakes use 1 qt warm water, y^. cup sweet milk, salt to taste, and buckwheat flour to make a batter of the proper consistency. Then add % cup of the yeast prepared as above, beat well, and set in a warm place until light. This recipe will make delicious cakes, and the yeast will keep sweet 3 or 4 days in a cool place. Yeast made as above is also satisfactory for J)read. — [Miss A. E. H., Pa. Raised Buckwheat Griddlecakes II Into 1 pt lukewarm water stir % lb buckwheat flour, a pinch salt and 2 ozs yeast or 1 cup liquid yeast. Set this over night and in the morning add 1 teasp soda, V^ cup flour and 1 tablesp molasses. One or 2 eggs added to this batter will make it hold together nicely, but they can safely be omitted. Bake on hot griddle. — [M. S., Neb. Raw potato pancakes are best when served immediately after removing from frying pan. Do not attempt to fry a large batch of these pancakes at once, but send to the table just as soon as a panful is fried. When eaten fresh and hot, with cranberry sauce as a side dish, they are most delicious, but when allowed to cool, they become heavy and soggy. — [A. G., Mass. Griddle Cakes (No Eggs)