Oranges

Creamed Codfish Potato Cakes

Rye Muffins Coffee

Creamed Codfish

Wash 1/2 pound salt codfish; cover with cold water and soak it over night. Next morning pick it apart; cover with boiling water and cook slowly about 10 m. Drain again.

If not soaked over night put on in cold water and slowly bring it to the boiling point changing the water 2 or 3 times if necessary.

Place 2 T butter in a saucepan, and when melted add 2 T flour, mix until smooth, then add 2 c milk. Stir over the fire until boiling, add the codfish and season with pepper to taste. Place the mixture over hot water for 15 or 20 m. Just before serving add 1 well beaten egg, cook 1 m longer, then serve either plain or on toast.

Potato Cakes

To 1 1/2 c cold mashed potatoes add 1 well beaten egg.

Mix thoroughly and shape into round flat cakes about 1/2 inch thick. Saute in about 2 T butter or bacon fat until golden brown on both sides.

Rye Muffins

Separate the yolks and whites of 2 eggs, beating the yolks slightly. Add 1 c milk, 1/2 t salt, then 1 1/2 c rye flour and 1 t baking powder sifted together. Beat the whites of the eggs until stiff, and carefully fold into the mixture. Pour into well greased gem pans, and bake 20 m in a hot oven.

Preparing The Meal

Put the codfish on to cook, make the muffins, and while they are baking make the White Sauce for the fish. Drain the codfish and add to the sauce; place in the double boiler to cook. Make the coffee.

Beat an egg and add to the mashed potato left from the preceding evening, shape into cakes and put into frying pan to brown.

Cut the oranges in half and serve each half as a portion. Then beat the egg for the codfish and add it just before serving after the fruit has been eaten.

After breakfast, make the pie for dinner.