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.