Two cupfuls of smoothly mashed boiled or baked potatoes, two tablespoonfuls of melted butter, two well-beaten whites of eggs, a cupful of sweet cream or rich milk. Stir the melted butter into the potato, then add the eggs and cream, season with salt and pepper, turn into a buttered baking dish, bake in a quick oven and serve in the dish in which it is baked.
[WHITE POTATO CROQUETTES.]
Boil and mash very fine four medium sized potatoes. Put half a cup of rich milk and a generous heaping tablespoonful of butter in a saucepan over the fire. When the milk comes to a boil, stir in the mashed potatoes, season with pepper and salt to taste, mix thoroughly and add the white of an egg beaten to a stiff froth, remove from the fire, turn out on a plate to cool, then make up in small cylinders, dip in beaten egg, roll in cracker crumbs and fry a delicate brown in boiling fat.
[POTATO PAPA (a Mexican Dish).]
Wash, pare and boil one dozen small white potatoes, mash while hot and add to them half a cup of raisins stoned and chopped very fine, twenty large Queen olives stoned and chopped fine, one tablespoonful of parsley finely minced, an even teaspoonful of sugar, and salt and pepper to taste. Mix all well together, form into an oblong shape, leaving the top rough. Brown a little butter in a spider, put the papa into it, and after a few moments' frying scatter little lumps of butter over the top and set in the oven to brown. Garnish with parsley and hard-boiled eggs cut in quarters lengthwise.
[SWEET POTATOES FRIED RAW.]
Peel two or three medium-sized potatoes and cut in slices about a quarter of an inch thick, fry in boiling fat—when they are a nice brown they are done—drain on paper for a moment before serving.
[COOKED SWEET POTATOES FRIED.]
Take several sweet potatoes cut in slices lengthwise, not too thin. Dip each slice in melted butter and then in brown sugar, and fry in a little butter.