The 1918 Fanny Farmer Cookbook

Potato Marbles

Wash and pare potatoes. Shape in balls, using a French vegetable cutter. Soak fifteen minutes

cold water; take from water and dry between towels. Fry in deep fat, drain and sprinkle with

salt.

Fried Potato Balls

To one cup hot riced potatoes add one tablespoon butter, one−fourth teaspoon salt,

one−eighth

teaspoon celery salt, and few grains cayenne. Cool slightly, and add one−half beaten egg and

one−half teaspoon finely chopped parsley. Shape in small balls, roll in flour, fry in deep fat,

and

drain.

Potatoes, Somerset Style

To two cups hot riced potatoes add two tablespoons butter, one−half cup grated mild cheese,

yolks three eggs, slightly beaten, one−half teaspoon salt, and a few grains cayenne. Shape in

form of birds, dip in crumbs, egg, and crumbs, insert slices of raw potato cut to represent

wings

and tail, and cloves to represent eyes. Fry in deep fat and drain on brown paper.

Potato Fritters

cups hot riced

potatoes

Few gratings

nutmeg

tablespoons cream

Few grains

cayenne

tablespoons wine

eggs

teaspoon salt

Yolks 2 eggs

/2 cup flour

Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl

containing mixture in pan of ice−water, and beat until cold. Add flour, and when well mixed,

drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.

Chapter XX − POTATOES

363