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POTATO FRITTERS (other ways)

Boil and peel the potatoes, grate or mash them, add four well-beaten eggs, a little cream, chopped parsley, chives, salt, and spice, and mix the whole well together. Drop a tea-spoonful of this paste into a pan of boiling lard or butter, when it will swell into a light fritter. Or, take the mealy part of potatoes roasted under the ashes; beat it in a mortar with a little fine salt, a table-spoonful of brandy, some fresh butter and cream. Mix the whole, adding gradually a well-beaten egg; shape the paste into small balls, which roll in flour, fry, and serve, sprinkled with powdered sugar.