Potato Cakes for 100

Wash and peel 50 pounds of potatoes.

Boil the potatoes in salted water until tender. Drain potatoes saving the cooking water, dry, and sprinkle the potatoes with salt to taste.

Mash them fine and light, add potato stock mixed with butter and evaporated milk. Beat all together thoroughly until light.

While warm, shape into balls or round cakes.

Have griddle irons well greased with vegetable shortening or butter. Place the potatoes on and cook brown on both sides.

Place in platters and keep well heated until served.

Recipe Source: 1940 US Navy Cook Book