3 cups clabbered milk, 1 cups whole wheat flour.
Sift flour through fine strainer into clabbered milk, stirring constantly. Warm pan and grease with one tablespoon of oil. Drop mixture by spoonfuls on greased pan and bake until crisp on both sides. Fine with raw vegetable salad and steamed vegetables. Serves four. potato-vegetable pancakes 4 large potatoes, 2 carrots, 1 onion, 1 lb. squash, 2 tbsp. vegetable oil, 2 tbsp. vegetable broth powder.
Grate all ingredients on fine grater. Add vegetable broth powder and 1 tbsp. vegetable oil. Pour into greased baking dish. Spread rest of oil over top and bake in hot oven for 15 minutes. Then lower flame and bake for 20 minutes more. Serves two. potato pudding 6 potatoes, 1 cup chopped parsley, 4 large scallions or 2 onions, 2 tbsp. vegetable brothpowder. Pour boiling water on scrubbed potatoes, let stand for 5 minutes. Drain off water, peel off outer skin of potatoes and shred them. Chop scallions. Add parsley and vegetable broth powder. Bake in oiled pan until brown. Serves three.