The 1918 Fanny Farmer Cookbook

Sweet Potato Balls

To two cups hot rices sweet potatoes add three tablespoons butter, one−half teaspoon salt, few

grains pepper, and one beaten egg. Shape in small balls, roll in flour, fry in deep fat, and

drain. If

potatoes are very dry, it will be necessary to add hot milk to moisten.

Sweet Potato Croquettes

Prepare mixture for sweet Potato Balls. Shape in Croquettes, dip in crumbs, egg, and crumbs

again, fry in deep fat, and drain.

WARMED−OVER POTATOES

Potato Cakes

Shape cold mashed potato in small cakes, and roll in flour. Butter hot omelet pan, put in

cakes,

pack

brown one side, turn and brown other side, adding butter as needed to prevent burning; or

potato in small buttered pan as soon as it comes from table, and set aside until ready for use.

Turn from pan, cut in pieces, roll in flour, and cook same as Potato Cakes.

Creamed Potatoes

Put two cups cold boiled potatoes, cut in dice, in one and one−half cups White Sauce I.

Potatoes au Gratin

Put Creamed Potatoes in buttered baking−dish, cover with buttered crumbs, and bake on

centre

grate until crumbs are brown.

Delmonico Potatoes

To Potatoes an Gratin add one−third cup grated mild cheese, arranging potatoes and cheese in

alternate layers before covering with crumbs.

Potatoes á l’Antlers

Chapter XX − POTATOES

367