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Fish Balls

One pint salt codfish picked up very fine, and two pints raw potatoes, put together in cold water and boiled until well cooked, then drain and mash with a potato-masher, add a piece of butter size of an egg, one or two well-beaten eggs and a little pepper; mix well with a wooden spoon, have frying pan ready with boiling lard, into which drop a spoonful of the mixture and fry until brown. Do not freshen the fish before boiling, and do not make into cakes or balls.

— Mrs. Chas. E. Nichols