Baked Codfish

To a large teacup of codfish, picked fine, add two cups of mashed potatoes, two cups of milk, two well-beaten eggs, salt and pepper to taste, and half cup of butter, mix very thoroughly, and bake half an hour.

Codfish Stewed

Soak the fish in cold water for several hours; pick fine, and put into a saucepan with cold water; boil a few minutes; pour off the water; add fresh and boil again, and then drain; next add sweet milk and butter, and thicken with flour or corn starch; stir well, and when taken from the fire add the yolks of two or three eggs well beaten; stir, pour into a hot dish, and serve.

Codfish On Toast

Take a bowl full of shredded codfish, put this in cold water in a skillet; let it come to a boil, then turn into a colander to drain; turn into the skillet again with a little cold milk; season with butter and pepper, stir smooth a tablespoonful of flour with a little cold milk; add, and let it boil for a moment; turn this on to buttered toast on a platter.

Codfish Balls

Pick fine one quart bowl of codfish; let it simmer on the back of the stove a little while; then boil six good-sized potatoes, mash fine, and mix while hot with the fish thoroughly; season with pepper, salt and butter; add three eggs, well beaten, and drop in hot lard; serve in a napkin; lay the napkin on a platter, and the balls on the napkin to absorb the grease.

Baked Codfish

Soak the fish over night; clean thoroughly, then put it into a stone crock, and cover with water; simmer until tender, then pick over, and mash fine. Take two-thirds mashed potatoes, seasoned, and one-third fish; mix well together, and bake until brown; then make a sauce of drawn butter, into which cut up two hard-boiled eggs.