4 med. to lg. Idaho potatoes, washed and peeled
Milk
1 1/2 tsp. salt
2 eggs, well beaten
1/2 c. cracker crumbs
2 tsp. onion, grated
Vegetable shortening or oil and butter

Grate potatoes with medium coarse grater over bowl. Strain through cheesecloth or fine sieve, reserving liquid. Measure amount of liquid and add an equal amount of milk; add both to potatoes. Beat in salt, eggs, crumbs, and onion. Heat vegetable shortening, or equal quantities of oil and butter, to a depth of 1/4 inch in heavy skillet. Drop in about 2 tablespoons of potato mixture for each pancake. Cook, turning only once, until cakes have spread and edges are lacy. Cakes should be brown and crisp. Serves 4 to 6.