YAPINGACHO
Make potato cakes by the ordinary recipe, but before shaping them place a piece of cream cheese the size of a walnut in the center of each; then fry brown in very little fat.
Sauce—
One quart of milk and one half pound of peanuts ground fine; boil until thick, seasoning with salt, paprika and butter.
Serve the potato cakes with fried eggs and pour the sauce over both.