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Potato Balls, or Cakes
When you have mashed potatoes left over at dinner, which have been seasoned with butter, salt, and milk, or cream, make them, while warm, into cakes 3/4 of an inch thick, and set by till irorning;
then beat an egg. into which dip the potato cakes, from whence lay them into a frying-pan, having a little butter in it, of the right heat to brown the cake3 quickly. Take up in a tureen to keep hot. Potatoes may be cooked and seasoned purposely for making these cakes; but it is best to prepare them and make up the cakes in the afternoon, as they brown better for having dried out over night.
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