Beat egg with a little of the milk. Stir in the sifted dry ingredients alternately with the remaining milk, beating until mixture is smooth. Wash and peel potatoes, grate directly into batter, then beat well. Fry on a hot greased griddle and serve hot with crisply fried bacon, with stewed berries, or with applesauce. Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ...... Anne London, director, Homemakers Research Institute Publisher ... Homemakers Research Institute, Evanston IL, (c) 1960