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POTATO KLOSSE, SWEET (a German dish)

Beat four ounces of fresh butter to a cream. Add to this a pinch of salt, five or six large lumps of sugar which have been well rubbed upon the rind of a fresh lemon and afterwards crushed to powder, the well-beaten yolks of four and the whites of two eggs, two table-spoonfuls of finely-grated bread-crumbs, and as much potato flour, or flour scooped out of freshly-baked potatoes, as will make a thick firm paste. Form this into balls the size of a walnut, dip them in egg and bread-crumbs, and fry in hot fat until they are equally and brightly browned. Drain them on blotting-papper, and serve piled high on a white d'oyley, with powdered sugar sifted over them. Time to fry, five or six minutes. Probable cost, 1s. 2d. Sufficient for five or six persons.