By Mary Senft

3 medium potatoes peeled – raw

2 large eggs

1 Tbs. flour

1/2 tsp. salt

Crisco and butter

In medium bowl break up 2 eggs with fork, add salt. Grate potatoes into this liquid and add flour, mixing well.
(This needs some quickness and perhaps an edit.)
I would peel the potatoes and drop them into a bowl of salted water, maybe a dash of lemon juice to keep them from browning. Mix the other ingredients and quickly grate them into the mix. (I would dry the potatoes first)

Heat Crisco and butter about 1/3 inch in a small pan. Or use large pan.
When hot, give one heaping T of mixture if using small pan and pat with back of spoon to desired size. 3 T. of mix if using a larger pan. Brown pancakes nicely on both sides and put on kitchen paper towel to absorb some fat. Serve as soon as possible.

Sugar cinnamon topping with applesauce for desert.

“The excess of virtue is a vice”