"He was a brave man who first ate an oyster"

Codfish Balls

1 cup raw salt fish

2 cups potatoes

1 teaspoon butter

1 egg, well beaten 1/4 saltspoon pepper

More salt if needed

Wash the fish, pick in small pieces and free from bones. Pare potatoes and cut in quarters; put the potatoes and fish in a stew pan and cover with boiling water; boil until potatoes are soft, not long enough to become soggy. Drain off water, mash and beat the fish and potatoes till very light, add the butter and pepper and when slightly cooled, add the egg and more salt if needed. Drop by tablespoonful without smoothing, into the basket and fry in smoking hot lard 1 minute. Fry only 3 at a time as more will cool the fat. The lard should be hot enough to brown a piece of bread while you count 40 slowly. Drain on soft paper. - Mrs. M. G. S.

Codfish Balls

11/4 cups shredded codfish 1 1/4 cups raw potatoes

Put together and cook until potatoes are done. Drain and mash with 1 well beaten egg. Mould in croquette form. Fry in deep fat until a delicate brown.

- Mrs. R. C. Dawes

Lobster Farce

1 tablespoon butter 1 tablespoon flour

Put in saucepan and mix thoroughly; add 1/2 cup milk, 1/2 cup cream; boil up once and take off fire; add the meat of 4 or 5 small lobsters, cut into dice, pepper, salt and cayenne to taste, 1/2cup sherry; mix thoroughly. Butter a small baking pan, pour in mixture, grate bread crumbs over, with pieces of butter on top. Bake until set. If no cream is to be had, use 3 eggs well beaten. - A. D. H.

Oyster Patties

1 pint small oysters 1/2 pint cream

1 large teaspoon flour Little salt and pepper

Let the cream come to a boil; mix the flour with a little cold milk, and stir into the boiling cream; season with salt and pepper. While the cream is cooking let the oysters come to a boil in their own liquor; skim carefully and drain off all the liquor. Add the oysters to the cream and boil up once. Fill the patty shells and serve. The quantities given are enough for 18 shells.

Marie's Creamed Crab Meat

This may be made from fresh crabs, but the Izunni brand of crab meat is very convenient for the purpose.

In a small porcelain kettle or saucepan pour the cream prepared as follows:

2 cups rich sweet milk 2 tablespoons butter

2 tablespoons flour

Stir well until smooth over sufficient heat, adding the crab meat carefully freed from all hard pieces; at the last add 1/2 cup sherry wine. The cream must be quite thick because the wine thins it. Pimentoes may be added. This cream is about the quantity for 1 can of Izunni crab meat (40 cents), and will serve six persons. Serve on slices of dry toast. - Mrs. M. B. Griszvold

Salmon Loaf

1 can salmon

1/2 teaspoon salt

1 1/2 teaspoons sugar

1/2 teaspoon flour

1 teaspoon mustard

Few grains cayenne pepper

Yolks 2 eggs

1 1/2 tablespoons melted butter 3/4 cup milk 1/4 cup vinegar

3/4 tablespoon granulated gelatine 2 tablespoons cold water

Rinse salmon in hot water and separate; mix dry ingredients ; add egg yolks, butter, milk and vinegar; cook over boiling water until mixture thickens; gelatine, soaked in cold water, strain and add to salmon. Fill mould and chill and serve with cucumber sauce.