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Potato Balls

Steam two pounds of mealy potatoes, and beat them till they are quite smooth and free from lumps. Mix with them two ounces of fresh butter, a tea-spoonful of salt, and two table-spoonfuls of boiling cream or milk. Make them into balls the size of a walnut, brush each one over with beaten egg, and fry in hot butter until they are nicely browned. If liked, a little grated ham, a finely-minced shallot, or a little chopped parsley, may be added to the potatoes, and the mixture may be bound together with the yolk of an egg. Send good brown gravy to table with the potato balls. Time, ten minutes to fry the potatoes. Probable cost, 1d. or 2d. per pound. Sufficient for four or five persons. (See also POTATO CONES.)