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.