1 cup raw salt fish. 1 pint potatoes. 1 teasp. butter.

¼ teasp. pepper. Salt if needed. Whites of 2 eggs.

Wash the fish, pick in half-inch pieces, and free from bones. Pare the potatoes and cut in quarters, allowing a heaping pint measure to a level cup of fish. Put potatoes and fish in a stew pan and cover with boiling water. Boil twenty-five minutes, or till the potatoes are soft, but be careful not to let them boil long enough to become soggy. Drain off all the water; mash and beat the fish and potatoes with a wire beater till very light; add the butter and pepper, and when cooled add the stiffly beaten egg whites and more salt if needed.

While the fish and potatoes are cooking, try out several slices of sweet fat salt pork, being very careful that it does not burn, and when crisp remove the slices and keep them warm. Drop a large tablespoonful of the mixture on a floured board and shape it into a round cake about one and one-half inches thick, and floured on each side. When all are shaped, put them into the hot pork fat and brown them delicately on each side, but not on the edges. The white mixture should seem to be bursting out from the browned surfaces. Drain them on paper and serve them with hard-boiled eggs cut lengthwise and laid on each cake. Boil the eggs eight minutes, or just enough to set the yolks. Garnish with the crisp pork and pickles cut in fancy shapes.

Or you may omit the boiled egg garnish and make a sauce with the two yolks and pour it into the centre of the dish and lay the cakes around it. Or put the cakes in the centre, the yellow sauce at one end, and some sliced green tomato pickle at the other.