Codfish A La Mode

1 cup salt codfish

2 cups mashed potatoes 2 cups milk or cream

2 eggs

1/4 cup butter or other fat

Pepper

Pick very fine and freshen salt codfish as in preceding recipe; mix with mashed potatoes, milk or cream, well-beaten egg, butter and pepper. Turn into a baking-dish and bake twenty or twenty-five minutes in a moderate oven (350°- 400° F.).

Codfish Balls

1 cup salt codfish

4 cups sliced raw potatoes

2 tablespoons milk or cream

2 tablespoons butter or other fat

1 egg Pepper

If the fish is not already shredded, pick out all the bones and shred the flesh. Simmer the fish and the sliced potatoes together in plenty of water until the potatoes are soft. Drain, mash, and beat until fine and light; then add the pepper, fat and milk, and the egg, well beaten. Mix all thoroughly with a spoon. Shape into balls. Fry in a frying-basket in deep fat, (375°-390° F.) for two to five minutes.

Codfish Souffle

1 cup salt codfish

2 cups raw potatoes

2 tablespoons milk or cream 2 eggs

1 tablespoon butter or other fat Pepper

Place the fish and potatoes together in enough boiling water to cover them, and let them boil until the potatoes are done. Drain thoroughly, mash the potatoes and fish, and beat them well with a fork, adding white pepper, butter, milk or cream. The mass should be made light with vigorous beating. Then beat in the well-stirred yolks of two eggs, and lastly, fold in the well-whipped whites. Arrange the souffle in an oiled baking-dish and bake in a moderate oven (375° F.) about twenty minutes, until it is brown. Serve with cucumber pickles, pickled peppers, horseradish or fresh cucumbers.

Salt Fish With Egg Garnish

2 cups salt fish 4 tablespoons butter or other fat

2 cups milk

4 tablespoons flour

2 hard-cooked eggs

Soak fish over night, cook in fresh water, flake. Make a white sauce with the fat, flour and milk. Add the flaked fish to the white sauce and pour on to a warm platter. Cut the eggs into slices and arrange in a circle on top. Serve at once.

Broiled Salt Fish

Soak in tepid water twenty-four hours, changing the water several times. At the hour wanted, broil, season to taste, dotting with bits of butter. All kinds of salt fish may be broiled in this way.

Broiled Finnan Haddie

1 finnan haddie Oil Lemon-juice

Soak the fish in cold water for three-quarters of an hour, then lay in boiling water for five minutes. Wipe very dry, rub oil and lemon-juice into the fish and broil over a clear fire for fifteen minutes. Serve with hot butter sauce.

Creamed Finnan Haddie

1 cup flaked finnan haddie, fresh-cooked or canned

1 cup medium white sauce Salt, pepper, paprika

If the whole fish is used, put it in a baking-pan, cover with cold water, and after soaking twenty minutes, bring the water to a boil. Reduce the heat and allow it to simmer for one-half hour. Drain, rinse, and with a fork separate the fish into flakes. Canned finnan haddie should be steamed. To one cup of fish, add one cup of medium white sauce. Bring to a boil; season with salt, pepper and a liberal quantity of paprika.