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Potato Balls

Wash the necessary amount of potatoes, throw without paring into boiling water and boil until tender, but not soft, a little underdone. Drain, remove the skins and with a potato scoop cut them into round balls. When ready to serve, put them into a frying-basket, sink into smoking hot fat and fry until a golden brown. Drain, dust with salt and serve, either alone or as a garnish to baked or broiled fish, or broiled steak.