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Potato Fritters.
This receipt was given by one of those persons who more recently have been having schools of instruction in the cities in the art of cookery, Miss Parloa. She says:
One pint of boiled and mashed potato; 1/2 cup of hot milk; 3 table-spoonfuls of butter 3 of sugar; 2 eggs; a little nutmeg; 1 tea-spoonful of salt. Directions —Add the milk, butter, sugar and seasoning to the mashed potato, and then add the eggs well beaten. Stir until very smooth and light. Spread about 1/2 an inch deep on a buttered dish, and set away to cool. When cold, cut into squares. Dip in beaten egg and in bread-crumbs, and fry brown, in boiling fat. Serve immediately.
Remarks. —I take this to be only another name for potato balls, but they will be a nice thing to have around about mealtime.
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