Salt Codfish Souffle

1 cup shredded codfish

2 cups mashed potato

(hot or cold)

Yolks of 2 eggs

2 tablespoons butter

Dash of pepper

Whites of 2 eggs

Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and fish.

Creamed Codfish

1 1/2 cups hot milk 3 tablespoons flour

1/8 teaspoon pepper

1 cup salt codfish flaked

1/2 tablespoon butter

Thicken milk with flour which has been mixed to a paste with cold water, add pepper, and cook fifteen minutes; soak codfish for two hours in lukewarm water, separate into small flakes, add to sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes.

Spanish Codfish

1 onion

1 green pepper

2 tablespoons bacon fat

1 1/2 cups tomatoes 3/4 cup salt codfish 1/4 teaspoon salt

Chop onion and pepper, and cook in the bacon fat about five minutes; add the tomatoes and simmer ten minutes; add codfish, which has been flaked and freshened in lukewarm water, and salt if necessary. Simmer two minutes and serve with border of boiled rice.