Take 4 or 5 potatoes out of the dinner steamer and mash them with a seasoning of salt, the yolk of an egg and grating of nutmeg or pinch of ground mace. When perfectly smooth roll it on the flour board, cut off balls larger than walnuts, flatten and pinch them up to a thick leaf shape, mark the tops with back of the knife, set in a buttered pan. wash over with egg and bake to a fine color. Serve with fish or with entrees, as an ornamental garnish.