Here is a lighter variety of potato cake than the kind fried on a girdle or hot-plate. Rub half a pound of boiled potatoes through a sieve, and fut into a saucepan with half a teaspoonful of salt, a pinch of pepper, two ta®lespoonfuls of butter, and a teacupful of milk. Beat over a low heat, then turn into a basin. Stir in a beaten egg, then sift in enough flour (sifted with a good teaspoonful of baking powder) to make a soft dough. Half fill greased patty tins and bake in a fairly hot oven for about twenty minutes until well risen, Tear open while hot, put in a lump of butter, and serve at once.
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