This makes 25, small size for garnishing: 12 ounces potato - 2 cups mashed. 1/2 cup flour - 2 ounces

2 tablespoons cream. Same of white wine or sherry

3 eggs and 2 yolks

Salt, nutmeg and cayenne.

Take the potatoes from the dinner steamer and mash the required amount through a colander and while still warm mix in the other ingredients except the flour. 1 he mixture should be in a deep pan or saucepan and set in cold water.

While it is cooling whip it light with an egg whisk, then stir in the flour.

Drop small spoonfuls egg-shaped in hot lard, fry light colored, dram on paper, serve one in each plate of fish and with any dish that is a la Dauphinoise.

Cost, about 10 cents for 25 fritters.