Oysters in Potato Balls.
Cook the potatoes the day before. While hot mash them, season nicely with salt, paprika and a little celery salt. Add a generous lump of butter, and one or two lightly beaten eggs. Form into little balls with the hands floured. The next morning scoop out a hollow large enough to hold two or three nicely seasoned oysters, press over the part removed, egg and bread-crumb, and fry in a wire basket in deep hot fat. Drain a minute on unglazed paper, and serve at once.