Mashed Potatoes.
Mash, and pass with the fish.
Fricasseed Eggs.
7 or 8 hard-boiled eggs, laid in cold water so soon as they are done; a cup of gravy left from yesterday’s soup; a little cold chopped meat; melted butter, pepper, salt, and French mustard; three tablespoonfuls of cream.
Cut the cold eggs, crosswise; take out the yolks; slice a bit from the bottom of each white “cup” thus made, and stand them closely together in a flat dish. Rub the yolks to a paste with the butter; mix with the chopped meat and seasoning, and make into round balls, with which fill your “cups.” Heat, and add the cream to the gravy, and pour over the eggs. Set in the oven three minutes to heat; stick a bit of parsley in the top of each ball, and send to table.