How to Cook Fish

by Myrtle Reed

FISH CAKES—I

Season hot mashed potatoes with salt, pepper, and butter, and add one beaten egg to each two cupfuls of potatoes. Add an equal amount of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce to make a smooth mixture. Shape into small flat cakes, dredge with seasoned flour, and sauté in bacon fat. Serve with a garnish of fried bacon.