Add to four or five mashed potatoes (made according to receipt, see page
191) a little nutmeg, Cayenne pepper, and the beaten yolk of one egg.
Beat the potatoes with a fork; roll them into little balls, which roll
in egg and cracker-crumbs, and fry them in a wire-basket in boiling
lard. For a change, a little minced parsley might be added.
At the New York Cooking-school the teacher passed the seasoned potatoes
through a sieve, and then returned them to the fire, stirring them with
a wooden spoon until they left the sides and bottom of the pan. He said
this prevented them from _cracking_ when frying.