This section of the book is from the "Household Companion: The Model CookBook" book
Pare, wash and slice some new potatoes, or cold boiled potatoes, season with pepper and salt, and fry lightly in dripping or butter, turning them constantly until nicely browned.
Peel good-sized potatoes, and slice them as evenly as possible. Drop them into ice-water; put a few at a time into a towel and press, to dry the moisture out of them. Then drop them into a pan of simmering hot lard. Stir occasionally, and when of a light brown, sprinkle with salt : take them out with a perforated skimmer, shake both an instant. They will be crisp and not greasy.
Take two cups of cold mashed potato, season with a pinch of salt and pepper, and a tablespoonful of butter. Beat the whites of two eggs thoroughly and add. Make into small balls, dip them in the beaten yolks of the eggs, then roll either in flour or cracker crumbs; fry the same as fish-balls.