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Potato Fritters

Bake three or four large potatoes. Burst them open, and scoop out the floury part with a spoon. Beat four ounces of this flour well, and mix with it a table-spoonful of thick cream, a table-spoonful of sherry or brandy, two table-spoonfuls of sugar, a table-spoonful of lemon-juice, a little flavouring, and the well-beaten yolks of three and the whites of two eggs. Beat the batter for several minutes until it is quite smooth. Make some lard or dripping hot in the frying-pan, and drop into it the mixture, a large table-spoonful at a time. Two or three table-spoonfuls can be fried together, but they must be kept apart. When the fritters are nicely browned, dry them upon blotting-paper, serve them piled high on a white napkin, and sift powdered sugar thickly over them; send wine sauce to table with them. Time to fry the fritters, from five to seven minutes. Probable cost, 10d. Sufficient for five or six persons.