For boiled codfish select a nice thick piece of salted codfish and freshen it according to directions given elsewhere. Cover it for the third time with clear, cold water, and let it simmer slowly 3 or 4 hours, according to the size and thickness of the fish. Serve with butter gravy and baked potatoes. To make codfish balls use the freshened and flaked fish, or some left-over pieces of boiled fish, and mix with the same quantity of potatoes-raw potatoes sliced fine if the fish is raw, or mashed potatoes if the fish is boiled. If raw, boil until tender, then add 1 or 2 well-beaten eggs, a little piece of butter, and a very little cream or milk, with flour enough to shape into small balls. Fry brown on both sides In deep, hot fat. A very nice pudding can be made in the same way, by leaving out the flour and adding a little more eggs and milk.-[E. P., Mass.

Broiled Codfish

Cut one-inch slices from the thick part of the codfish, and soak them in fresh water to remove the extra salt. Boil until half done and then broil over a hot fire. Serve with small cubes of salt pork browned to a crisp. Potatoes "boiled in their jackets" are nice to serve with this fish dinner.-[F. L. R., Ct.

Codfish Loaf

Flake 2 cups cold, boiled codfish very fine. Prepare an equal quantity of highly seasoned mashed potatoes and mix well together while both are hot. Fry 1 tablesp minced onion in 2 tablesp butter until it yellows, then add 1 teasp mustard, a dash of cayenne pepper, and 1 tablesp lemon juice. Stir well, then add this sauce by degrees to the fish and potato mixture. Pour into a well buttered pudding dish, and bake 1/2 hour.-[L. J. P., Ore.

Codfish with Vegetables

Flake a nice piece of cod, freshened and boiled, put a layer in a buttered pudding dish, then a layer of mashed potatoes, then a layer of mashed parsnips, another layer of fish, and so on until all the fish and vegetables have been used; cover the top with cracker crumbs, dot with butter, pour in a little hot milk, and bake until the top is brown. Serve hot with egg sauce. This is a nice way to use up left-over fish, potatoes and vegetables.--[Mrs. E. F. P., Mass.

Creamed Codfish

To 1 lb codfish, freshened and flaked, add 1 tablesp butter creamed with 2 tablesp flour, 1 pt milk, and 1 cup boiling water. Let simmer slowly and when done serve with, mashed potatoes.--[Mrs. H. L., Va.

Codfish Fritters

Boil some freshened and flaked codfish slowly for 10 or 15 minutes, in water barely enough to cover, then strain dry and cool. Make a griddle batter of milk, eggs and flour, with a little salt and baking powder, stir in the drained, flaked codfish, and fry the fritters brown in deep hot fat.-[E. F. P., Mass.

Codfish Soup

To 1 pt strained tomatoes add 1 cup boiled and flaked codfish, 1 qt water, and a lump of butter. Boil 15 minutes, then add scant 1/2 teasp soda, and while it is foamy, pour in 1 pt scalded milk. Serve at once.-[A. H. B., Mich.