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Potato Cups

These are easily made by adding one egg yolk to one cup well-seasoned mashed potato. The potato should be slightly warm. This amount will make four cups. Invert any custard cups or jelly-glasses and cover the outside, bottom and two inches up the sides with the potato mixture.

Smooth over and set away to get cold. When ready to use turn right side up on a well-buttered flat pan and very carefully remove the molds.

Brush the outside with beaten egg and milk before adding the fish.