“We eat them with ketchup, and sometimes with sugar or jam,” she says.  “You’ve no idea what a hit they make at any kind of impromptu party.  And they are a splendid luncheon or Sunday night supper dish.”

Fanny Brices’s Potato Pancakes

1 pound raw potatoes

2 tablespoons grated onions

2 eggs, unbeaten

2 tablespoons flour

1 1/2 teaspoons salt

few grains pepper

Grate potatoes, using a fine grater.  Stir in remaining ingredients.  Drop from a tablespoon into hot fat, 1/4 inch deep, spreading each cake with back of spoon until thin.  Cook until golden brown.  Drain on absorbent paper.  Yield:  10 pancakes.