Soak the codfish over night, and let it simmer till tender. (See Stewed Codfish.) Tick the fish into shreds, freeing it from all bits of bone. To one part fish, put two parts hot boiled potatoes. Mash both together with a potatomasher till the pulp is thoroughly blended. Add while hot, a large lamp of butter, and milk or cream to make it very smooth and soft. Put in a very little salt and pep-per.

With floured hands, form into flattened balls. Have ready in the frying-pan three or four slices of salt pork, fried till crisp. Take them out; and into the hot fat, lay the balls. Let them brown nicely on one side, keeping the pan over the hottest part of the fire; then turn, and brown the other.

These Codfish Balls are warranted perfect, if made according to direction. Never content yourself with chopping either fish or potato. If you cannot mix in the potato hot, use cold mashed potato, left from yesterday's dinner. Frying them in salt pork gives them a good rich flavor; but if you prefer, they may be boiled in deep lard. In this case, form the balls perfectly round.