Codfish (A La Barguaise)

Soak one pound fish over night in cold water, cook until tender, boil six good sized potatoes, shred the fish, add potatoes, one clove, little garlic, one bunch parsley chopped fine, one small teaspoon each lard, salt, pepper, mix thoroughly. Put one tablespoon each butter, flour, oilve oil in a deep frying pan, when hot put in mixture. Brown lightly, serve in roll as omelet. - Mrs. J. B. Parker, Los Angeles, Cal.

Codfish And Macaroni

Soak one-half pound salt codfish overnight. Steam until tender, remove all bones and break in small flakes. Place a layer of cooked macaroni on a dish, then a layer of fish and a few slices of hard boiled eggs, then more macaroni and a layer of fish on top. Set in a warm place while you make a sauce as follows: One tablespoonful each of butter and flour, one-quarter teaspoonful salt and a little pepper. Stir till creamy, add a cup of hot milk and stir till thickened. Pour over the fish and macaroni, sprinkle with minced parsley, and serve hot. - Mrs. R. Reese, Williams, Ariz.

Cod Pie

Any remains of cold cod, twelve oysters, sufficient melted butter to moisten it, mashed potatoes to fill up the dish. Mode: Flake the fish from the bone carefully, take away all the skin. Lay in a bake dish, pour over the melted butter and oysters and cover with mashed potatoes. Bake for half an hour. - Mrs. T. F. Holden, Williams, Ariz.