Page:The Pilgrim Cookbook.djvu/84

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80 PILGRIM COOK BOOK

Potato Pancakes.

Grate 10 good sized potatoes into a pan with cold water. When all are grated drain in a fine sieve or lay a piece of cheesecloth on a colander and press out all the water. To the pulp add 4 eggs and 1 teaspoon salt. Have the griddle very hot and well greased. Put in 2 tablespoons of batter and spread out into a flat cake. Bake to a crisp brown on both sides. Do not use the least bit of flour or they will be spoiled. — Mrs. O. A. Skibbe.

Strawberry Pancakes.

Beat the yolks of 2 eggs and add a batter made of 1 cup flour, into which has been stirred 1 teaspoon baking powder, a large pinch salt, 1 cup milk and 1 teaspoon butter, melted. Beat all together, add 1 cup strawberries cut in halves and dredged with flour. Just before beginning to bake cakes fold in the stiffly beaten egg whites. Bake on a well greased griddle and serve with butter and powdered sugar. — Mrs. F. Schoenwolf.

Waffles.

Beat 3 eggs well; mix thoroughly 1 quart flour with 3 teaspoons baking powder, add ½ cup butter to this; add the eggs and enough milk to make a thin batter which will pour easily. — Miss L. Gansz.

Waffles.

One pint of sour milk 3 tablespoons melted butter, 3 eggs beaten separately, 1 teaspoon soda dissolved in a little warm water; add a little salt and stir in enough flour to make a stiff batter. Bake upon waffle irons. — Mrs. Albrecht.