Things Mother Used to Make / A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before

by Lydia Maria Gurney

4 Eggs 8 Tablespoonfuls of Milk Butter the size of a Walnut 1/2 Teaspoonful of Salt

Break the eggs into a sauce pan with milk, salt and butter. Cook until they thicken, stirring constantly. Remove from fire before it wheys. Serve hot with a dash of pepper.

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=FISH=

=Clam Fritters=

1 Egg 1 Cupful of Milk 1 Cupful of Bread-flour and a Little Salt

Beat the egg and half the milk, adding the flour gradually, to make the batter smooth. Salt, and add the last half-cupful of milk. Put one clam into one teaspoonful of batter and drop into boiling lard. Serve hot.

=Fish Balls=

1 Cupful of Hot Mashed Potatoes 1/2 Cupful of Shredded Cod-fish 2 Teaspoonfuls of Melted Butter 2 Tablespoonfuls of Milk

Put the fish into a piece of cheese-cloth, let cold water run over it, and squeeze dry. Mix ingredients all together. Take a little flour in the hand and roll half a tablespoonful of the mixture between the palms, to the size of a small peach. Fry in deep fat.