Grate 4 large potatoes as rapidly as possible to prevent
discoloration. Add 1 pt. of milk, 3 well beaten eggs, salt,
flour to make proper consistency, and a teaspoon of baking powder.
Bake as griddle cakes.

One pt. buttermilk, or sour milk, 1 teaspoonful of soda,
1/2 cupful of butter, or lard, flour to mix a soft dough.
Cut rather thin. If a pint of sour cream be used instead of
milk, no shortening will be required.

2 lb. plums, cherries, or blueberries
3 egg yolks
1 C. water
1 C. sugar
Salt
3 C. flour

Wash fruit, cover with sugar and allow to stand. Drain the juice and boil to a syrup. If using cherries, crush a few pits and boil with the juice. Make a pastry by mixing the flour, egg yolks, water, and salt. Roll very thin and uniform. Cut into 3-inch circles. Place some of the drained fruit on each circle, dab edges with slightly beaten white of egg, fold over and press edges together with fork. Drop into boiling salted water. Drain and serve on a hot place with sugar, or the fruit syrup, or sour cream, or all three.

Paste:
2 C. flour
2 eggs
Yolks of 2 eggs
1/2 t. salt
cold water

Filling:
1 lb. cream cheese
Sour cream
2 egg whites
pinch of salt

Make a stiff paste of the flour, the whole eggs and the yolks, salt, and a little cold water. Roll out very thin and cut into rounds, about three inches in diameter. Mix cream cheese, a little sour cream, egg whites, and salt, and put a little of the mixture on each round of pastry. Fold over. Press edges together, moistening with a little water. Poach in boiling salted water fifteen minutes. Serve with sour cream.

Dough:
1/2 Pint Sour cream
3 C. sifted flour
2 eggs beaten
3 t. baking powder
4 Tb. Melted butter
1 t. salt

Mix sour cream with well beaten eggs and butter. Sift dry ingredients together and add to above mixture. Knead 1 1/2 minutes -- roll until
1/4 inch thick. Cut off 4 inch squares on each square place one Tb. Of cheese filling. Fold dough over cheese to make triangles, pinching ends firmly together. or until brown. Makes one dozen.

Filling:
1/4 lb. Cream cheese
1 egg beaten
1/2 lb. cottage cheese
2 Tb. Melted butter

Blend cheeses together -- add egg and melted butter and mix well.

Dough:
3 Well beaten eggs
6 C. flour
1 1/2 C. water
pinch salt

Filling:
1 lb. cottage cheese
1/2 Tb. Butter
1 Tb. sour or sweet cream
Salt and pepper to taste

Mix dough ingredients to form a medium loose dough. Divide dough into several sections. Roll out each section 1/8 inch thick. Cut into 3 inch squares. Place a spoonful of filling in center of each square. Fold dough over to form triangles. Pinch edges to seal well. After about 1/2 dozen kreplach are made cover them with bowl to keep moist while preparing remaining ones. Boil in hot slightly salted water about 25 minutes.

Remove kreplach and place immediately in cold water. Remove from water and drain on a board, then fry lightly in butter until golden brown. Serve hot with sour cream.

1 lb. cottage cheese
1 t. sugar
1/4 C. cracker meal
1/4 t cinnamon (optional)
1 egg
pie crust dough

Make rich pie curst. Roll out thin. Cut in approximate 3 inch squares. To make filling mix above ingredients until smooth. Place Tb. of cheese mixture on each square. Fold corners to form triangles. Place on greased shallow baking pan. Dot liberally with shortening or butter. Bake one hour in 350° oven. Will make 12 to 14 patties. May be served with sour cream.

Batter: for 6:
1 egg
1/2 C. flour
1/2 t. salt
1 t. sugar

Filling:
3 potatoes boiled and mashed
2 medium onions minced
1 egg
salt and pepper to taste

Beat egg well. Gradually add the flour and salt and sugar to make a smooth paste. Add milk slowly, thinning the mixture until it is practically a liquid. Beat constantly so there are no lumps. Put about 3 Tb. of batter on a hot well-greased skillet about 8 inches in diameter. Turn pan from side to side in order to spread the batter quickly. Fry until light brown on one side only. Turn onto a cloth, fried side up. Saute minced onions in butter until brown. Add to mashed potatoes. Beat egg and add to mixture. Season and beat until smooth and fluffy. Place filling in center of each pancake on the fried side. Fold dough over in envelope fashion. Fry each blintze in butter until golden brown. Serve with sour cream. The unfried blintzes can be kept in the icebox overnight and fried when needed. They should be removed from the icebox 1 to 2 hours before serving time so that filling is not ice cold when they are fried. When making larger quantities than given above, figure on using 1 average potato to fill every 2 blintzes.

Batter
4 eggs, well beaten
1 C. flour
1 t. salt
1 C. milk
1 C. milk

Filling
1 1/2 lb. farmer's cheese
2 egg yolks, beaten
1 T. butter
1 T. sugar
1 T. lemon juice (optional)

Prepare the filling first. You may use your blender or electric mixer. Cream the cheese with the other ingredients, adding a bit of salt to taste. Use as much lemon juice as is needed to taste slightly tart. Some dry cheese is very tart but some may be bland. To make the batter, add the milk to the eggs and salt. Add the flour gradually, stirring constantly until it is smooth and blended. Heat a heavy 6 inch fry pan and when it is hot, wipe the inside with vegetable shortening, using a paper towel. Pour in enough batter to make a very thin pancake, tipping the pan from side to side quickly until the bottom is covered and then quickly our the remainder of the batter back into the unused portion of batter. The pancake is done as soon as you can shake it loose. Cook on one side only and knock it out onto a wooden board. You may stack the pancakes to fill later. Cook them.

Place a rounded tablespoon of cheese in the center of a pancake. Fold in from opposite sides and then together as an envelope. Before serving, fry in butter until brown on both sides or bake them in the oven. Serve hot with sour cream, strawberry jam or cinnamon and sugar.

Batter:
3 eggs and 1 egg white
2 C. sifted flour
1 C. milk
2 t. sugar
1 C. water
1/2 t. salt

Beat eggs and egg white in a bowl. Add milk and water. Sift flour, sugar and salt in a deep bowl. Add egg mixture a little at a time to the flour and beat until smooth. Grease a small skillet and when it is hot, pour a thin layer of batter, tipping the pan to make the pancake as thin as possible. Fry only one side till firm and set. Remove to a cloth. Repeat until all the batter is used.

Filling:
1 lb. farmer cheese or dry cottage cheese
1 3-oz. block of cream cheese
1 t. vanilla
1 egg yolk
dash cinnamon
2 t. sugar
dash salt

Mash cheese in a bowl. Blend all ingredients. Let stand. Place 1 T. of cheese filling in the center of each blintz on browned side. Fold over on 4 sides or roll. Fry until brown.