CODFISH BALLS. MRS. T. H. LINSLEY.
One pint shredded codfish, two quarts mashed potatoes, well seasoned
with butter and pepper–salt, if necessary. Make this mixture into
balls. After dipping them into a mixture of two eggs beaten with
one-half cup milk, place them in a dripping pan into which you have
put a little butter; place them in the oven; baste frequently with
eggs and milk; bake till a golden brown.