Salt Codfish With Cream Sauce

2 cups of picked codfish

1 pint of milk

2 even tablespoonfuls of flour

1 large tablespoonful of butter Yolk of one egg

Salt and pepper to taste

Cover the codfish with cold water and let it soak two hours; drain, cover with lukewarm water and stand it on the back part of the fire, where it will not get scalding hot, for one hour more. Then drain it free from all water. Put the butter in a frying-pan; when melted, add the flour and mix; then add the milk, stir constantly until it boils, add the fish, salt and pepper and stir until hot. Take from the fire, add the yolk of the egg and serve immediately with plain boiled potatoes.

Fish A La Reine

1 pound of cold boiled fish 1 tablespoonful of butter 1 tablespoonful of flour 1/2 pint of milk or cream

Yolk of one egg 3 chopped mushrooms 1 tablespoonful of chopped parsley

Salt and pepper to taste

Pick the fish into small pieces. Put the butter in a frying-pan and, when melted, add the flour, mix, then add the milk and stir constantly until it boils. Add the fish, mushrooms, salt and pepper and stand the frying-pan over the tea-kettle until the fish is thoroughly heated. Now beat the yolk of the egg lightly, add it and the parsley, mix all carefully together and serve at once in paper cases or shells.

Cusk A La Creme

1 pint of pieces of cold cooked fish Yolks of two eggs 1 pint of milk 1 blade of mace

1 bay leaf

1 sprig of parsley

1 small piece of onion

1 tablespoonful of butter

2 tablespoonfuls of flour

Put the milk on to boil in a farina boiler, add to it the mace, onion, parsley and the bay leaf. Rub the butter and flour together and stir into the milk when boiling, cook two minutes, add the well-beaten yolks of the eggs, take from the fire and strain. Add salt and pepper to taste. Put a layer of this sauce in the bottom of a baking-dish, then a layer of the fish, then another layer of the sauce, and so on until all is used, having the last layer sauce. Sprinkle the top lightly with bread crumbs and put in the oven until a nice brown. Serve in the same dish. This may also be served in individual dishes.

Deviled Halibut

This is made the same as deviled crabs, using one pound of cold boiled halibut instead of one dozen crabs. Serve in clam or scallop shells.