Potato Fried Cakes I

To 6 boiled potatoes, each about the size of an egg, mashed while hot, add 2 cups sugar, 1 tablesp butter, 3 well-beaten eggs, salt, cinnamon and nutmeg to taste, 1 cup milk, and about 6 cups flour sifted with 6 teasp baking powder.-[Mrs. M. W. H., Mich.

Potato Fried Cakes II

To 1 cup milk add 1 cup sugar, 1 cup mashed potatoes, 1/4 cup thick sweet cream, yolks of 3 eggs, a pinch of salt, and 3 teasp baking powder sifted with flour enough to make a dough of the proper consistency. Add the beaten whites of the eggs just before adding the flour. Mix with the hands until smooth and velvety, roll out about 1/2 inch thick and 6 inches wide, then with a sharp knife begin at the end and cut strips 1/2 inch wide. Bring the ends of each strip together and pinch. In this way the last cake will be as good as the first, for no more flour will have to be kneaded in. Twist the doughnuts and fry them in deep hot fat until a delicate brown, and drain on brown paper. When made with potatoes, doughnuts will keep moist for a week or more.- [Mrs. L. M. D., Mich.