500 g Potatoes, cooked in their

-jackets, and peeled (a Generous lb) 2 Eggs

1 tb Sour cream or milk

3 tb Flour

1 ds Salt

1 tb Sugar

100 g Lard (1/2 cup less 1 Tbsp)

From grandmother's more thrifty times; rarely encountered today. Grate the potatoes, then combine with the other ingredients to a viscous mixture. Fry the potato mixture in the hot lard. This used to be served with rhubarb. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92