Creamed Codfish

Pick apart half a pound of salt codfish, wash it thoroughly in two waters, soak it overnight in cold water. Next morning drain, cover with boiling water, and cook below the boiling point for five minutes. Drain and press. Rub one tablespoonful of butter and one of flour together, add half a pint of milk, stir until boiling; add a dash of pepper and the codfish; cover and stand over hot water for ten minutes. Add the beaten yolk of an egg, a quarter of a teaspoonful of pepper, and serve with plain boiled potatoes.

Codfish Balls And Codfish Souffle

Pick apart half a pound of salt cod, cover with cold water, bring to boiling point and drain. Cover it again with boiling water and let stand for five minutes; drain and press; add a pint of hot mashed potatoes, a rounding tablespoonful of butter, a saltspoonful of pepper and the yolks of two eggs; mix thoroughly; form in balls, dip in beaten egg, roll in breadcrumbs and fry in deep, hot fat. Serve plain or with tomato sauce.

Persons who do not eat fried foods may change the recipe into codfish soufflé by adding the well-beaten whites of the eggs and baking the mixture until a golden brown.