“She boiled three good-sized potatoes for 25 minutes; then mashed them and stirred the fish into them. To this mixture she added five eggs, five generous teaspoons of butter and a little pepper {and} beat everything vigorously together. She cooked them in deep fat, picking up generous dabs of the mixture in a potbellied spoon. The resulting fish balls, eaten with her own brand of ketchup, made ambrosia seem like pretty dull stuff.’’

— Kenneth Roberts (1885-1957), American writer, especially known for his historical novels, in Trending into Maine (1938).