Common Fish Balls.

One pint of finely-chopped cooked salt fish, six medium-sized
potatoes, one egg, one heaping table-spoonful of butter, pepper, two
table-spoonfuls of cream, or four of milk. Pare the potatoes, and put
on in _boiling_ water. Boil half an hour. Drain off all the
water, turn the potatoes into the tray with the fish, and mash light
and fine with a vegetable masher. Add the butter, pepper, milk and
eggs, and mix all very thoroughly. Taste to see if salt enough. Shape
into smooth balls, the size of an egg, and fry brown in boiling fat
enough to float them. They will cook in three minutes. If the potatoes
are very mealy it will take more milk or cream to moisten them, about
two spoonfuls more. If the fat is smoking in the centre, and the balls
are made _very_ smooth, they will not soak fat; but if the fat is
not hot enough, they certainly will. Putting too many balls into the
fat at one time cools it. Put in say four or five. Let the fat regain
its first temperature, then add more.


Salt Fish with Dropped Eggs.

One pint of cooked salt fish, one pint of milk or cream, two table-
spoonfuls of flour, one of butter, six eggs, pepper. Put milk on to
boil, keeping half a cupful of it to mix the flour. When it boils,
stir in the flour, which has been mixed smooth with the milk; then add
the fish, which has been flaked. Season, and cook ten minutes. Have
six slices of toasted bread on a platter. Drop six eggs into boiling
water, being careful to keep the shape. Turn the fish and cream on to
the toast. Lift the eggs carefully from the water, as soon as the
whites are set, and place very gently on the fish. Garnish the dish