Potato Pancakes

Ingredients

• one quart bread flour
• two tablespoons sugar
• one pint new milk
• one pint water
• one cup yeast
• one tablespoon salt
• one tablespoon sugar
• one-half cup melted but- ter
• one-half cup melted lard
• four tablespoons flour
• three teaspoonfuls of baking powder
• two teaspoons of sugar
• two cupfuls of cold sweet milk
• a quart of flour
• a tablespoonful of butter
• six potatoes
• two eggs
• two good tablespoons cottolene
• one-half compressed yeast cake
• one-half inch thick
• one half
• 37 rolls
• 4 o'clock p
• two potatoes mashed
• one quart
• one well beaten egg
• one half over
• salt

Directions

1. Grate six potatoes; two eggs, salt, flour to make a batter. Fry like other cakes. — Mrs. Henriette Buggeln, Williams, Ariz.

2. One quart bread flour, two good tablespoons cottolene, two tablespoons sugar, salt, one-half compressed yeast cake, one pint new milk, previously scalded and cooled. Rub cottolene into flour, sugar and salt, add yeast cake and beat thoroughly. Should be about as stiff as batter can be beaten ; raise in a closely covered vessel. \Yhen light, beat down thoroughly, let rise. Continue this process three or more times — then toss lightly on a well floured board (but do not knead). The batter will shape itself into a dough which can be easily rolled. Roll about one-half inch thick, cut, butter one half, lap, let raise until light enouo-h to bake. Oven a Tittle hotter than for bread. — Mrs.

3. T. A. Barney, New Haven, Conn.

4. WILUAMS PUBIJC LIBRARY ASSOCIATION 37

5. To make about sixty. One pint water, one cup yeast, one tablespoon salt, one tablespoon sugar, one-half cup melted but- ter, one-half cup melted lard, good quart flour. Start in the morning, kneading down when light. At 4 o'clock p. m., make in rolls.

6. Yeast. — Four tablespoons flour, two potatoes mashed, scald with potato water (about one quart), and when cool add yeast cake. — Mrs. Baker, Manistee, Mich.

7. Sift three teaspoonfuls of baking powder with a quart of flour, adding two teaspoons of sugar and one of salt. Rub into this a tablespoonful of butter and stir in last of all, one well beaten egg. Mix to a dough with two cupfuls of cold sweet milk, roll out to half-inch thickness and cut in rounds about the size of a tea saucer. Spread softened butter over the tops, then fold one half over the other. Put them in a baking pan so they do not touch each other and bake until brown in a hot oven. — Mrs. George McDougall, Williams, Ariz.

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Water	not in our table	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.