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Potato Pan Cakes

2 cups grated potato 2 eggs 1/2 teaspoon salt 1 tablespoon Gold Medal flour Few grains of pepper The potato should be peeled and kept in cold water over night, drained and grated in the morning. Beat the eggs separately; mix all the ingredients, brown in thin cakes in butter. In winter serve with meat, in summer serve with Tomato or Brown Sauce.