Peel a pound of*potatoes and grate n the fine grater. Press out some of the moisture, leaving the potatoes fairly dry, then sprinkle in four ounces of flour, two beaten eggs, and a finely grated onion. Add pepper, salt, cayenne, and nutmeg, seasoning generously. Have some boiling fat ready in a frying pan, and make the potato mixture into small, flat cakes. These may be coated with egg and breadcrumbs, with frying batter, or merely with flour. Fry slowly until golden brown on one side, then turn over and brown the other side. It is essential to cook these fritters slowly as the pótato and onion are and they must be cooked They will take Drain hot, They form good accompaniment to minced-meat dishes,
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