covered, for only half a minute, or till you can count thirty.
As you take them out of the kettle, lay them on heavy brown paper
on a pan in the oven, to drain and keep hot, and leave the door
open till all are done. Lay a folded napkin on a long, narrow
platter, and arrange the fishes in two rows, with slices of lemon
and parsley on the sides.


Fish-balls

One morning there was quite a good deal of cold mashed potato
in the ice-box, so Margaret decided to have fish-balls for
breakfast. Her rule said: Take a box of prepared codfish and
put it in a colander and pour a quart of boiling water through
it, stirring it as you do so. Let it drain while you heat two
cups of mashed potato in a double boiler, with half a cup of hot
milk, beating and stirring till it is smooth. Squeeze the water
from the codfish and mix with the potato. Beat one egg without
separating it, and put this in, too, with a very little pepper,
and beat it all well. Turn it out on a floured board, and make
into small balls, rolling each one in flour as it is done, and
brushing off most of the flour afterward. Have ready a kettle of
hot lard, just as for smelts, and drop in three or four of the
balls at one time, and cook till light brown. Lift them out on
a paper in the oven, and let them keep hot while you cook the rest.
Serve with parsley on a hot platter.


Creamed Codfish