Grate eight large pared potatoes, add to them one and one
half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump
of butter the size of a walnut, pepper, salt, enough flour to make a
batter, and lastly add the whites of two or three eggs beaten stiff. Add
a heaping teaspoonful of baking powder if only one egg is used. Fry in
butter or drippings to a rich brown.