European and American cuisine

Codfish h I'ltalienne. — Soak 1 pound of salt codfish 3 hours in cold water, changing the water twice during that time ; then pick it into fine pieces, place it in a saucepan over the fire, cover with cold water, let it heat gradually until nearly boiling ; pour the fish into a sieve, and rinse off with cold water ; return the fish to saucepan, cover with fresh cold water, place over the fire until nearly boiling, then remove and drain in a sieve. At the same time peel 6 medium-sized potatoes, wash and put them with 1 pint cold water and 1 teaspoonful salt over the fire ; boil till tender ; drain and mash fine with y^ tablespoonful butter. Melt in a small saucepan 1 ounce butter or 3 tablespoonf uls of oil, add Y₂ cupful finechopped onion, cook 5 minutes ; add 1 tablespoonful flour, cook and stir 2 minutes ; add y^ pint of milk, and cook 5 minutes ; season with 1 even teaspoonful salt, ys even teaspoonful pepper, add the codfish, the mashed potatoes, the yolks of 2 eggs, and the whites beaten to a stiff froth. Put this preparation into a pudding dish, smooth the top with a knife, and sprinkle 3 tablespoonf uls grated cheese over ; place in a hot oven, and bake light brown. Serve with stewed tomatoes. Salt Codfish ft la Bosano. — Soak 1 pound salt codfish for several hours in cold water, changing the water twice during that time. One hour before serving, peel and wash 6 medium-sized potatoes, place them with 1 teaspoonful salt and 1 pint cold water over the fire to boil. In the meantime pick the codfish into small pieces, place it in a saucepan over the fire, cover with cold water^ let it come to a boiling point; then drain off the water, rinse with cold water, return the fish to the saucepan, cover with cold water, heat till nearly boiling ; pour the fish in a sieve to drain. Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, and cook 5 minutes ; then add 1 tablespoonf ul fiour, stir and cook 2 minutes ; add Ys cup of milk, 1 even teaspoonf ul seasoning salt, 2 tablespoonf uls chopped mushrooms, cook 5 minutes ; then add the fish. As soon as the potatoes are done, drain off the water and mash them fine ; add Yg tablespoonful butter and the codfish, mix all well together ; add the yolks of 2 eggs and 1 whole egg, form this into balls the size of an egg and then shape into pyramids, set in a pan, brush oyer with beaten egg, and bake light brown in a hot oven. Serve with tomato sauce. Codfish & la Crème. — Pick 1Y« pound of well-soaked salt codfish into small pieces, put it in a saucepan over the fire, cover with cold water, let it heat gradually to nearly boiling, then drain ; cover again with fresh cold water and return to the fire ; when about to boil, remove instantly, and pour the fish into a sieve. Melt 1 ounce butter in a saucepan, add 1 small tablespoonful fiour, stir and cook 2 minutes ; add 1 cup of milk, cook 3 minutes. Mix the yolks of 2 eggs with y^ cupful cream, add to the sauce ; add 1 ounce butter in small pieces, and, last, the fish ; stir over the fire till nearly boiling, then remove. At the same time have 1 quart peeled potatoes boiled in 1 quart water, with 1 tablespoonful salt ; when done, drain, mash, and mix them with 1 ounce butter ; put them into small buttered timbale forms, and keep them warm.