Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
5 medium-size potatoes
2 tbsp butter
salt and pepper
2 tbsp grated orange peel
fat for deep frying
1 - Scrub potatoes.
2 - Rinse thoroughly.
4 - Boil in large amount of salted boiling water 20 minutes or until tender.
5 - Drain.
6 - Return potatoes to pan.
7 - Shake over low heat few minutes to dry potatoes.
8 - Put through ricer.
9 - Beat in 1 egg, butter, seasoning, and orange peel.
10 - Form into small croquettes.
11 - Roll lightly in flour.
12 - Brush with beaten egg.
13 - Roll in crumbs.
14 - Fry in deep hot fat at 375 degrees F. on frying thermometer until golden brown.
15 - Remove with slotted spoon or with frying basket.
16 - Drain on thick paper towels in shallow pan in hot oven with door left open.
Makes 4 to 6 servings.