Finnan Haddie A La Delmonico

(Grace I. Pardridge.)

One-half pound of finnan haddie picked up and braised in 1 ounce of butter; 1 cup of cream; 1 hard boiled egg cut into small squares, the yolk of 1 raw egg and 1 tea-spoonful of grated Edam cheese. Thicken with cream sauce, season to taste and cook seven or eight minutes. Serve with small pieces of dry toast.

Codfish Balls

(Mrs. William Millerd.)

One quart of potatoes, cut in small pieces; one pint of fish picked up fine; cover with water and boil until tender. Drain and place on back of stove until very dry. Then mash fine and add butter the size of an egg, i salt-spoon of pepper and 2 well beaten eggs. Whip all together very light with egg beater. In the morning take by spoonful and drop in boiling lard.

Codfish Balls. (For Four People.)

(Mrs. Hussey.)

l 1/2 cups uncooked potato cut in dice; 3/4 cup fish picked fine. Boil until potato is soft, then mash both together until smooth; add pepper and butter size of walnut, also 1/2 of 1 beaten egg. Use the other half to dip them in before rolling in crumbs. Fry in hot lard - light brown.