Beat into a cupful of creamy mashed potato (hot) two table-spoonfuls of hot milk, one of butter, one egg, and a little salt and pepper. Mix well and let it get perfectly cold. Cut into squares, roll in egg, then in cracker-crumbs or in flour only, and fry in deep boiling fat. Serve dry and hot.

Potato Fritters

Work light with half a cupful of cream a cupful of hot mashed potato; stir into it while warm the beaten yolks of three eggs and two tablespoonfuls of sugar. Whip light before stirring in the juice of a lemon, half the grated peel, a tablespoonful of brandy, and lastly, two tablespoonfuls of flour sifted twice with a saltspoonful of soda and the same of salt alternately with the whipped whites of the eggs. Make with floured hands into balls and set upon ice until cold and stiff. Roll then in beaten egg and cracker-crumbs, and fry in hot, deep cottolene. Drain, sprinkle with sugar and serve hot. They are very nice.