Boil, skin, and dry in an open oven. Mash while warm, and rub through a colander, or a vegetable press. Stir into a pint of potatoes a cupful of milk, a tablespoonful of butter, a little salt and two tablespoonfuls of sugar; finally, the yolks of two beaten eggs. With floured hands shape into flat cakes, dip into the frothed whites, then in cracker-crumbs, repeating the process. Leave upon ice two hours and fry in deep, boiling cottolene or other fat to a golden brown.
Eat with lemon sauce.
PANCAKES AND DUMPLINGS
Risen pancakes
Make a sponge of a quart of flour, a half-cake of compressed yeast dissolved in a little water, and a teaspoonful of salt. Set to rise all night; in the morning beat in three well-whipped eggs and a tablespoonful of melted butter. Bake on a soapstone griddle.
Jersey pancakes
Four heaping tablespoonfuls of flour, mixed with sufficient milk to make a good batter. Add the beaten yolks of four eggs, and salt to taste; lastly, add the well-beaten whites of the eggs. Melt a tablespoonful of butter in a frying-pan, pour in batter until the bottom of the pan is thinly covered. Bake brown on both sides. When done, fold like an omelet, strewing sugar seasoned with powdered cinnamon between the folds.
Italian pancakes
Make a batter of a cupful of milk, three eggs beaten light, a saltspoonful of salt, two teaspoonfuls of salad oil, two teaspoonfuls of sugar and a half cupful of white flour. Beat hard and set aside for an hour. Put a little butter in a frying-pan, and when very hot pour in enough batter to cover the bottom of the pan. When brown on one side, turn and brown on the other. Spread with jelly; roll and sprinkle with powdered sugar.