Creamed Codfish

Cut the fish into small pieces and freshen in cold water for several hours, or over night. When ready to cook place in fresh cold water and set on stove. Let come to a boil, very slowly; boil only 2 or 3 minutes; pour off water; then cover with plenty of fresh milk and let slowly come to a boil again, then thicken with a little cornstarch or flour and let boil a few minutes, slowly.

When done stir in a piece of butter or some cream, and some white pepper; let boil up once, then set on back of stove and add gradually a well-beaten egg, stirring all the time Serve at once.

Codfish Chowder

Fry a good sized piece of fat salt pork; add 1 1/2 cups codfish, which has been soaked in cold water for about 3 hours, 2 large potatoes, peeled and sliced thin, 1 large onion peeled and sliced, 1/2 teaspoon pepper, 1 pint milk, and 6 crackers. Cook until tender.

Codfish Balls

Put 1 cup of codfish in cold water and let it simmer on stove till tender, then chop or mash fine; add 2 cups of hot well-seasoned mashed potatoes, with 1 or 2 well-beaten eggs, a little butter and milk. Shape into balls and fry quickly.

Codfish A La Creme

One pound codfish, 2 ounces butter, 2 ounces flour, 1 ounce grated cheese, 1/2 pint milk and 1 gill cream. Boil fish 20 minutes; remove skin and bones and break in rough pieces. Melt butter, add flour; heat milk and when it boils, add butter, flour, cream and a little pepper. Place the fish in this sauce and boil 2 minutes; then put in a dish, sprinkle cheese over it and brown quickly.