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.