POTATO CAKES

Made just as pancakes, only baked in the oven in a long cake pan with
plenty of butter or drippings under and above.

SOUR MILK PANCAKES

Mash fine and dissolve one level teaspoon of baking-soda in three cups
of sour milk; beat one egg well; then put in a little salt and one-half
cup of flour; stir in the milk, make a smooth batter, and last stir in
one tablespoon of syrup. Bake on a hot griddle.

FRENCH PANCAKE

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup
of flour, until smooth; add one cup of cold milk gradually, then fold in
the beaten whites. Heat pan, add two tablespoons of butter and when hot
pour in pancake; let cook slowly and evenly on one side, finish baking
in oven.

CHEESE BLINTZES

With a fork beat up one egg, one-half teaspoon of salt, add one cup of
water and one cup of sifted flour, beat until smooth. Grease a
frying-pan very slightly with butter or oil, pour in two tablespoons of
the batter, tilting the pan so as to allow the batter to run all over
the pan. Fry over a low heat on one side only, turn out the semi-cooked
cakes on a clean cloth with the uncooked side uppermost; let cool.
Prepare a filling as for cheese kreplich, using one-half pound of
potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
a little cinnamon and sugar to taste and grated peel of a lemon. Spread
this mixture on the cooled dough, fold over and tuck the edges in well.
Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
or butter. These blintzes are served hot.

SWEET BLINTZES

These little pancakes may be filled with the fruit filling in following
recipe; or with a poppy seed filling using one cup of seed and adding
one cup of sugar, moistening with one-half cup of water. The recipe
given for the dough makes only six blintzes and where more are required
double or triple the quantities given to make amount desired.

For Purim, fold blintzes in triangular shapes. Fry as directed.

BLINTZES

Make dough as directed for cheese blintzes. Filling may be made of force
meat, highly seasoned; fry in hot fat, or filling may be made of
one-half pound of apples, peeled and cored and then minced with one
ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of
cinnamon, juice of one-half lemon; mix well and bind with the beaten
white of egg.

Spread either of these mixtures on the dough, fold over and tuck edges
in w