From “The Potato Book” by Myrna Davis, 1972

Potato Pancakes, Milwaukee Style

    Elaine Ewing, East Hampton, N.Y.

    These potatoes are thin and crisp, and especially good with poultry and poultry gravy.

2 cups raw grated potatoes

2 whole eggs

11/2 teaspoons salt

1 Tbsp. flour (rounded), breadcrumbs may be substituted

1 Tbsp. finely chopped onion

1/2 cup boiling milk

    Mix all ingredients together well and bake on greased griddle.

Quahog Chowder for 100

    Helen and Everett Rattray, Amagansett, N.Y.

1 bushel chowder (quahog) calms, opened and minced

15 lbs. dressed-weight striped bass fillets, chunked

13/4 gallons clam broth plus 1 quart, reserved from steaming open clams

18 medium-size onions, minced fine and squeezed

2 lbs. salt pork, diced

1/2 lb. butter

10 lbs. potatoes, pared and diced

3 quarts milk

1 cup white wine

Thyme, one bunch minced

1 cup parsley, chopped

    Try out pork, add onion, and cook until just slightly brown. Add butter if necessary. Add clam broth. Bring to boil. Add potatoes, cook until tender. Add fish, cook until half or three-quarters done. Add clams, simmer briefly. Add thyme and parsley. Add milk and wine. Simmer all awhile.

Potato Pie Crust

    This is a good pie crust for hearty fillings of meat, fish, or chicken.

1 cup sifted flour

1/2 tsp. salt

1/2 tsp. sugar

1/2 cup cold mashed potatoes, without seasoning, butter or milk

6 Tbsp. solid shortening

    Resift flour with salt and sugar. Blend in potatoes with a fork until mealy. Add shortening, cutting in with pastry blender or two knives until mixture consists of small crumbs. Form pastry into a ball, put into plastic bag and chill in refrigerator for about half an hour. Then roll out dough on lightly floured board to one-eighth-inch thickness. Press into eight-inch pie pan, trim edges, pricking several places, and bake at 400 degrees for 10 to 12 minutes. Allow crust to cool before filling.