Boiled Codfish

Soak the fish in lukewarm water over night, or several hours; use plenty of water, and change once or twice. When wanted put into fresh water and set over the fire; let it come to a boil, or just simmer for thirty minutes; then take out the water, drain and serve with egg sauce, or with hard-boiled eggs sliced and laid over it, with cream poured over all. Beets should be served with salt fish.

Codfish Toast

Shred the fish in fine pieces, and soak it in cold water until fresh; then drain it well and add to it, one table-spoonful of flour, half a teacupful of sweet cream if you have it, if not, a small piece of butter and a teacupful of milk; season it well with pepper; let it scald slowly, stirring it well. When taken from the fire add, after a moment, stirring rapidly, a well-beaten egg. ©Make a nice, moist toast, well seasoned, and pour the fish over it.

How To Cook Dried Codfish

Soak as large a piece as you wish, over night; in the morning, cut it in small pieces, and dry with a cloth; dip the pieces in a batter of eggs and milk, or roll them in flour, and fry them in lard or butter until they are brown on both sides.

Another way is, to soak a piece the same way; then boil a few minutes till tender, then butter and put cream over, and serve hot.

Codfish Hash

Pick up the fish, parboil, then chop it up with cold boiled potatoes, and fry in salt pork gravy.

Codfish Balls

Parboil the fish, pick it up, mash a few potatoes, mix well with the fish, add butter, enough milk to moisten, then make in small cakes, dip in corn meal and fry in pork gravy.