Ingredients.

Codfish, picked Potatoes, cut in cubes

Egg

Salt, if needed

Flour for dredging

1 cup

2 cups 1 to taste

Method.

Put the fish and potatoes in a stewpan, cover with cold water, bring the water to the boiling point, and cook until the potato is tender. The whole process will take about 20 minutes. Drain off the water very thoroughly and shake the stewpan over the fire to dry the contents. It is very necessary to have the mixture free from water. Mash and heat the mixture in the stewpan, and add the egg. Taste to see if more salt is needed, as is sometimes the case. Finish as follows:

(a) Shape into round flat cakes about an inch thick, dredge with flour and saute.

Laboratory Management

For individual work or work in groups of two, small fish, as perch, may be procured and these may be stuffed and baked in the period.

(6) The same, browning the cakes on a greased pan in the oven, or under the gas flame, turning if necessary.

(c) Shape in balls, place these in a wire frying basket, lower the basket into hot fat until the balls brown, lift the basket, drain, and drain the balls on paper. Keep hot until it is time to serve.