Real Holland Pancakes

1 cup flour

1/2 teaspoon salt

2 large eggs, beaten

1 cup milk

1/3 cup butter

Measure flour and salt into a medium-size mixing bowl.  Add eggs and half the milk; beat until smooth.  Add remaining milk to make a thin batter.  Cover and set aside two hours.  Melt 2 tablespoons of the butter in a large skillet and add just enough batter to cover bottom of pan.  Turn pancakes frequently, each time adding butter.  They should then become golden brown and crisp at the sides.  Serve with melted butter, syrup or cooked fruit.

Mock Potato Rolls

2 pounds potatoes

1/4 cup chopped cooked ham

2 tablespoons butter

2 teaspoons tomato paste

1/2 teaspoon salt

1/4 teaspoon pepper

6 tablespoons butter

Cook potatoes, peel and mash.  Combine with remaining ingredients and beat until well blended.  Place in a 4-cup container and chill at least one hour.  Just before serving, remove from refrigerator and shape into 16 balls, about 1 1/2 inches in diameter.  Melt butter in large frying pan.  Heat until bubbly but not brown.  Drop balls into butter and brown well on all sides.  Serve at once.

Potato-Cheese Souffle

2 pounds potatoes

1 cup hot milk

1/4 cup soft butter

1 teaspoon salt

1/8 teaspoon ground pepper

1/4 teaspoon ground nutmeg

1 cup grate Gouda cheese

3 eggs, separated

Cook potatoes; peel and whip until smooth and fluffy.  Blend in milk, butter, salt, pepper, nutmeg, cheese and egg yolks.  Beat until light and fluffy.  Beat egg whites until stiff but not dry.  Fold into potato mixture. Spoon souffle into an unbuttered 8-cup casserole.  Bake in a 350 degree oven for 45 to 50 minutes or until souffle is puffed up and top to bottom.  Serve at once.