Raw Potato Pancakes I

Pare and grate 6 large potatoes, add 2 well-beaten eggs, 2 cups milk, some pepper and salt, 1 tablesp sugar, and 1 cup flour sifted with 1 teasp baking powder. Drop this soft batter by the spoonsful on a hot, well greased griddle, as for pancakes. Serve hot, with butter. If desired sweet potatoes may be used in place of the Irish potatoes.-[Mrs. W. K., Ia.

Raw Potato Pancakes II

Pare and grate 6 large potatoes, drain off all the water, add to the potatoes 1 scant cup sour milk with 1/2 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.

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.

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.