Take half cold or hot mashed potato and half fresh fish (any kind, cooked). Chop the fish into the potato, and mix well. Season to taste. Moisten with milk (or "Fish Sauce," or "Drawn Butter," if you have any on hand). Form into balls, flour, and fry them, or boil them in deep lard. Excellent fish balls may be made of cold salmon or mackerel, or blue fish; and in this way, even a small quantity of fish left from dinner may be saved. Canned fish does very well for this purpose.

Potato Balls. Take cold, mashed potato left from dinner. With floured hands, form into flattened balls. Have ready in a hot frying-pan, one tablespoonful of ham or beef drippings, or lard. Put in the potato balls, and fry over a very hot fire, so that they will have a tender crust. It is an improvement to moisten the potato with milk and butter. The ham drippings give a good flavor.