5 c. riced potatoes (use Russets) 5 lbs. = 1 1/2 recipe
1 tsp. salt (scout)
3 tbsp. shortening (butter)
3 tbsp. Carnation (evaporated milk)
1 c. flour (scout)

Combine potatoes, salt and shortening. Cool. Add evaporated milk and flour. Mix well and divide into balls. Cool. Roll out thin on lightly floured board. Bake on moderately hot griddles. Cool between 2 cloths.