The pudding may be placed in the oven and baked white preparing breakfast, economizing coal and the time required for other household duties.
Every wife and mother who does her own housework and cooking these days (and their number is legion) knows the satisfaction one experiences, especially in hot weather, in having dinner and luncheon planned and partly prepared early in the morning before leaving the kitchen to perform other household tasks.
Another small economy of Aunt Sarah's was the utilizing of cold mashed potatoes in an appetizing manner.

The mashed potatoes remaining from a former meal were put through a small fruit press or ricer to make them light and flaky.

To one heaped cup of mashed potatoes (measured before pressing them through fruit press) she added 3/4 cup of soft, stale bread crumbs, 1/4 cup of flour sifted with 1/4 teaspoonful of baking powder.

Mix in lightly with a fork yolk of one egg, then the stiffly beaten white, seasoned with salt and a little minced onion or parsley, or both.

With well-floured hands she molded the mixture into balls the size of a shelled walnut, dropped into rapidly boiling water and cooked them uncovered from 15 to 20 minutes, then skimmed them from the water and browned in a pan with a little butter and served on platter with meat, a pot roast or beef preferred.