"It is a pretty good supper bill-of-fare, but what makes the codfish in cream so dark?"

That is what the chief cook of the New Hebrides Hotel wanted to know when he stopped one night on his travels - not at this house where cream is plenty but at the Sapolio City House. No doubt but he makes it sq himself and thinks it is quite a luxury, but very few do. One trouble was, the milk was skimmed milk and half water, besides, and wouldn't look like cream under any circumstances, and, to make it worse the codfish had never been steeped to freshen and whiten it. If the fish has been forgotten over-night put it in a large pot of cold water as soon as you remember it and let it slowly get warm over a slack fire. Before it becomes hot enough to cook it pour away that salt water and fill up again with cold and do as before, and the third time let it boil up. Pick it apart in cold water and it will not only be fresh enough but quite white. Put it in a saucepan with good milk, a little butter, add a very little flour, thickening when it boils.