With very, very few exceptions, fish and meats other than salt are not suitable for breakfast. So many delicious preparations of these are possible, however, that no one need lament the restriction which general use has made. The humble and lowly codfish may be made into many a dainty tidbit, - to make no invidious distinction, - and, for some occult reason, the taste craves salt in the morning.

Broiled Bloaters

Scrape and clean the fish, wipe dry and split, laying flat upon a buttered gridiron. Broil about six minutes, turning frequently. When brown, pour over melted butter. Serve with lemon quarters and parsley.

Yarmouth Bloaters

See Potomac Herring.

Codfish Balls

Cut into inch pieces a heaping cupful of salt codfish. Remove the bones, skin, and put into an earthen dish. Pour boiling water on and keep hot two hours. Pour off the water, cool, and shred the fish with the fingers. Add a heaping cupful of hot mashed potatoes. Mix a teaspoon-ful of flour with a heaping tablespoonful of butter, add three tablespoonfuls of boiling water, and cook until thick. Season with salt and pepper, mix with the fish and potato, and with floured hands form into eight small flat cakes. Dredge with flour and set away to be fried the following morning.

Codfish Balls - II

Two cupfuls of freshened and shredded fish, two cupfuls of sliced raw potatoes, one table-spoonful of butter, half a cupful of cream or milk, two eggs, and a sprinkle of white pepper. Put the potatoes in a pan, spread the fish on top, cover with cold water, and boil until the potatoes are done. Drain, mash together, then add the butter, pepper, milk, and beaten egg. Beat until very light. Shape into round balls the size of small apples, dredge in flour, and fry until brown in deep fat.

Codfish Balls - III

Prepare as Codfish Balls II, but use twice as much potato as fish.

Codfish Balls A La Burns

Make codfish balls into flat cakes and just before serving, put a poached egg on each.

Picked-Up Codfish

Pour boiling water on a cupful of salt codfish •which has been shredded and had the bones removed. When the water cools, pour it off and cover with fresh boiling water. Drain again when the second water cools. Blend a table-spoonful of butter with a tablespoonful of flour, add a cupful of milk, and cook, stirring constantly, until thick. Add the codfish and a tea-spoonful of finely minced parsley. Serve on toast and garnish with hard-boiled egg cut in slices. Sprinkle with black pepper.

Creamed Codfish

Two cupfuls of shredded codfish, three cup-fuls of milk, yolk of one eggy one tablespoonful of butter, two tablespoonfuls of flour, two quarts of water, pepper, and salt. Cover the fish with the water and set it over a slow fire. When it boils, drain it and cover with the milk. Bring to a boil again. Have the butter and flour rubbed smooth with a little cold milk and add to the boiling milk. Stir steadily till it thickens, then add the beaten yolk of the egg, and cook five minutes longer. Season with pepper. A little minced parsley may be added. Half an hour before the fish is shredded it should be put to soak in cold water, unless it is preferred very salt.