Fish Balls -1

One pint of finely-chopped cooked salt fish, six medium-sized potatoes, one egg, one heaping tablespoonful
of
butter, pepper, two table-spoonfuls of cream, or four of milk. Pare the potatoes, and put on in boiling
water. Boil half
an hour. Drain off all the water, turn the potatoes into the tray with the fish, and mash light and fine
with a vegetable
masher. Add the butter, pepper, milk and eggs, and mix all very thoroughly. Taste to see if salt enough.
Shape
into smooth balls, the size of an egg, and fry brown in boiling fat enough to float them. They will cook
in three
minutes. If the potatoes are very mealy it will take more milk or cream to moisten them, about two
spoonfuls more. If
the fat is smoking in the centre, and the balls
are made very smooth, they will not soak fat; but if the fat is not hot enough, they certainly will.
Putting too many
balls into the fat at one time cools it. Put in say four or five. Let the fat regain its first temperature, then
add more.