Picked-Up Codfish Recipe

Let one pint of salt codfish, picked in tiny pieces, stand covered with cold water several hours, then drain, pressing out the water. Add a pint of rich creamy milk, and when scalded stir in one fourth a cup of flour mixed to a smooth paste with one fourth a cup of milk; stir constantly until the boiling point is reached, then let cook over hot water ten minutes; just before serving stir in two eggs slightly beaten.

Broiled Salt Mackerel Recipe

Let soak in cold water twelve hours skin side up. Drain and wipe dry. Brush over with oil or butter. Broil in a well-oiled broiler, principally on the flesh side, basting with oil or butter once or twice. Remove carefully to the serving-dish and pour over half or three fourths a cup of hot cream. Sprinkle with fine-chopped parsley.

Salted Salmon Broiled

Let stand in cold water at least twenty-four hours, thirty-six hours is better. Cook as broiled salt mackerel. Salted salmon is particularly good when boiled and served with an egg sauce and plain-boiled potatoes.