Potato Fritters
6 table-spoonfuls mashed potato—very fine.
½ cup good cream.
5 eggs—the yolks light and strained—the whites whisked very stiff.
2 table-spoonfuls powdered sugar.
2 table-spoonfuls prepared flour.
Juice of 1 lemon. Half the grated peel.
½ teaspoonful nutmeg.
Work the cream into the potato; beat up light and rub through a sieve, or very fine cullender. Add to this the beaten yolks and sugar. Whip to a creamy froth; put in the lemon, flour, nutmeg, and beat five minutes longer before the whites are stirred in. Have your lard ready and hot in the frying-pan. Drop in the batter by the spoonful and fry to a light brown. Drain on clean paper, and serve at once.
Eat with wine sauce.