Potato Balls


Two soup plates of grated potatoes which have been boiled in the skins

the day before. Add four tablespoons flour or bread crumbs, a little

nutmeg and salt, one-half cup of melted butter and the yolks of four

eggs and one cupful croutons (fried bread--in butter--cut into small

cubes).



Mix together, then add the beaten whites of the eggs. Mix well and form

into balls, then boil in boiling salt water about fifteen or twenty

minutes. Serve with bacon cut into small squares on top.



To be eaten with stewed dried fruits cooked together--prunes, apricots,

apples.



MRS. RAYMOND ROBINS.



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