How To Cook Salt Codfish

The fish should be thoroughly washed, and soaked in cold water over night. In the morning change the water, and put on to cook. As soon as the water comes to the boiling point set back where it will keep hot, but will not boil. From four to six hours will cook a very dry, hard fish, and there are kinds which will cook in half an hour. The boneless codfish, put up at the Isles of Shoals, by Brown & Seavey, will cook in from half an hour to an hour. Where a family uses only a small quantity of salt fish at a time, this is a convenient and economical way to buy it, as there is no waste with bone or skin. It comes in five pound boxes, and costs sixty cents.

Dropped Fish Balls

One pint bowlful of raw fish, two heaping bowlfuls of pared potatoes, (let the potatoes be under medium size), two eggs, butter, the size of an egg, and a little pepper. Pick the fish very fine, and measure it lightly in the bowl. Put the potatoes into the boiler, and the fish on top of them; then cover with boiling water, and boil half an hour. Drain off all the water, and mash fish and potatoes together until fine and light. Then add the butter and pepper, and the egg, well beaten. Have a deep kettle of boiling fat. Dip a tablespoon in it, and then take up a spoonful of the mixture, having care to get it into as good shape as possible. Drop into the boiling fat, and cook until brown, which should be in two minutes. Be careful not to crowd the balls, and, also, that the fat is hot enough. The spoon should be dipped in the fat every time you take a spoonful of the mixture These balls are delicious.

Salt Fish Souffle

One pint of finely-chopped cooked salt fish, eight good-sized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, pepper, two generous table-spoonfuls of butter. Pare the potatoes and boil thirty minutes. Drain the water from them, and mash very fine; then mix thoroughly with the fish. Add butter, seasoning and the hot milk. Have two of the eggs well beaten, which stir into the mixture, and heap this in the dish in which it is to be served. Place in the oven for ten minutes. Beat the whites of the two remaining eggs to a stiff froth, and add a quarter of a teaspoon-ful of salt; then add yolks. Spread this over the dish of fish; return to the oven to brown, and serve.