CODFISH BALL
One cup of soft boiled potatoes mashed while hot and fresh into half a cup of shredded codfish. Fish and potatoes should be well mashed together, seasoned with one tablespoon of butter and a beaten egg, dropped into a pan of boiling-hot lard or fat, and fried until a delicate brown. When lifted from fat, they should drain a moment on brown paper and go to the table hot.
Mrs. A. Cooper