cer or a
thin-bladed, very sharp knife. Lay in very cold water at least an hour
before using. If for breakfast, over-night is better. Have boiling lard at
least three inches deep in a frying kettle or pan. Dry the potatoes
thoroughly in a towel, and drop in a few slices at a time, frying to a
golden brown. Take out with a skimmer, and lay on a double brown paper in
the oven to dry, salting them lightly. They may be eaten either hot or
cold. Three medium-sized potatoes will make a large dishful; or, as they
keep perfectly well, enough may be done at once for several meals, heating
them a few minutes in the oven before using.

FISH BALLS.

One pint of cold salt fish, prepared as on page 136, and chopped very
fine. Eight good-sized, freshly-boiled potatoes, or enough to make a quart
when mashed. Mash with half a teaspoonful of salt, and a heaping
tablespoonful of butter, and, if liked, a teaspoonful of made mustard. Mix
in the chopped fish, blending both thoroughly. Make into small, round
cakes; flour on each side; and fry brown in a little drippings or fat of
fried pork. A nicer way is to make into round balls, allowing a large
tablespoonful to each. Roll in flour; or they can be egged and crumbed
like croquettes. Drop into boiling lard; drain on brown paper, and serve
hot. Fresh fish can be used in the same way, and is very nice.
Breadcrumbs, softened in milk, can be used instead of potato, but are not
so good.

FISH HASH.

Use either fresh fish or salt. If the former, double the measure of salt
will be needed. Prepare and mix as in fish balls, allowing always double
the amount of fresh mashed potato that you have of fish. Melt a large
spoonful of butter or drippings in a frying-pan. When hot, put in the
fish. Let it stand till brown on the bottom, and then stir. Do this two or
three times, letting it brown at the last, pressing it into omelet form,
and turning out on a hot platter, or piling it lightly.

FISH WITH CREAM.

One pint of cold minced fish, either salt cod or fresh fish; always
doubling the amount of seasoning given if fresh is used. Melt in a
frying-pan a tablespoonful of butter; stir in a heaping one of flour, and
cook a minute; then add a pint of milk and a saltspoonful each of salt and
pepper. When it boils, stir in the fish, and add two well-beaten eggs.
Cook for a minute, and serve very hot.

Cold salmon, or that put up unspiced, is nice done in this way. The eggs
can be omitted, but it i