Dr. M'Millan's formulas and domestic guide

Let it simmer, not boil, for 20 minutes. Then drain the water all off, pour in i ^ pints new milk. Add a lump of butter the size of a hen's egg. Take half a pint of milk and rub into it 3 tablespoonsful of flour. Every lump must be dissolved. Stir in 2 eggs well beaten, and a little black pepper. When the milk boils up stir in this mixture. Cook 5 minutes longer, stirring the most of the time. Serve immediately in a warmed vegetable dish. This quantity will be sufficient for a family of six, and enough left for codfish balls. NO. 2. Pick up fine a tea-cupful of nice white codfish, freshen over night in water. Pour away this in the morning. Add one-half tea-cupful of fresh water, I large spoonful of butter, and 2 eggs. Beat all well together and heat till hot, but do not boil. Mash and season nicely some potatoes, stir into the codfish mixture until stiff enough to put in flats cakes, and fry in hot butter until they are a nice brown. Should be turned once. NO. 3. After dinner take the mashed potatoes (of which there should be a double quantity prepared for dinner) and fish that is left, using one-third fish and two-thirds potatoes. Stir and beat them together while warm till evenly mixed. When cold (for the mixture will be so soft it cannot be handled while warm) make them into cakes threequarters of an inch thick, and as large around as a tea-cup. Put them in a cool place for breakfast. In the morning roll them in flour, and have plenty of flour in the frying pan, just hot enough not to burn. Fry quickly to a nice brown on both sides. Turn carefully, that they may keep their shape. Serve as soon as done. NO. 4. Take of nice white codfish about 2 pounds. Put into a kettle with sufficient cold water to cover the fish, and let it boil till perfectly tender, and then remove to a pan of cold water. The fish can then be easily separated from the bones, skin, etc. Place in an earthen or bright tin mixing pan, and mash fine with about double the quantity of nicely steamed potatoes, and 3 or 4 slices of light bread crumbed or previously soaked in milk. Add 2 eggs and a cup of butter, with black pepper to suit taste. Mash and mix thoroughly, and make as moist as is wished with sweet milk. It is sometimes necessary to add a little salt. Make into flat balls and fry in hot lard, as you would mush. This mixture will keep in cool weather several days. NO. 5. Take half a codfish, put in a pot, and fill with cold water at night. In the morning pour off the water, and fill up with fresh water. Stand it on the back of the stove for 3 hours. Let it come to a scalding heat, not boiling. Take off the skin and pick out the bones, and put it in a tray and chop fine. Have potatoes boiled, and chop with the fish. Double the quantity of potatoes to the fish. Mix well together, and make in balls with the hands, flattening them a little. Have your frying-pan hot, with a tea-spoonful of lard. Fry to a nice brown. BECHAMEL SAUCE.