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Potato Fritters

Peel six large crisp potatoes, cut fine or grind in a meat-chopper. Have ready a paste made by mixing one cup of flour, one teaspoon salt, one teaspoon baking powder, and milk enough to have paste about consistency of muffins. Fry in deep fat or lard, drain on brown paper, place in dish in hot oven and sprinkle with parsley. An egg improves them.

— Mrs. Van Buren