flour to be able to roll. (Do not get it too stiff.) Roll about ¼ inch thick, cut and fry in deep hot fat. Dust with powdered sugar.—Clara L. Kemnitz.
Potato Doughnuts.
One cup mashed potatoes, 1 cup sugar, 3 eggs, 1 scant tablespoon butter, 1 teaspoon vanilla, 1 teaspoon lemon extract, ½ teaspoon salt, 2 teaspoons baking powder, 1 cup milk, and flour to make a soft dough.—Mrs. R. J. Frank.
Bread Crumb Pancakes.
One pint sour milk, 1 cup bread crumbs, 2 eggs beaten, 1 tablespoon sugar, little salt, and flour enough to make the dough not too stiff. Just before baking add a scant teaspoon soda dissolved in a little hot water.—Marie Doederlein.
Cornmeal Pancakes.
Two beaten eggs and beat into them a little sugar and a pinch of salt, add 2 cups milk, 1½ cups flour and 1½ cups cornmeal and 3 teaspoons baking powder. Sift the dry ingredients well together. These are light and spongy.—Mrs. H. W. Bruedigam.
Egg Pancake.
Four eggs well beaten, 1½ cups flour, 1 pint milk, dessert spoon salt. Butter must be perfectly smooth like a heavy cream. Just before turning place a tiny bit of fat in center of pancake. Makes about 6 large pancakes.—Mrs. J. Semmlow.
Potato Pancakes.
Peel and grate some raw potatoes, put in a coarse cloth and squeeze out as much of the water as possible. To one pint of the dry potatoes add 4 eggs, well beaten, 4 tablespoons of thick, sour cream, ½ teaspoon salt, and 2 tablespoons flour. Have half an inch of fat in frying pan and when smoking hot drop a spoonful of the mixture. When brown on one side turn and brown quickly on the other, and serve at once.—Mrs. R. Albrecht.
