Potato Fritters

• 2 cups hot riced potatoes.
• 2 tablespoons cream.
• 2 tablespoons

Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.