Farm and home cook book and housekeeper's assistant

Cover the salted fish with plenty fresh, cold water, and put it on the back of the range to heat very gradually, and when the water is hot, pour it off, put on fresh cold water, and let it heat gradually once more. Then pour off the hot water, remove the skin and bones from the fish, and flake it with the fingers or a fork. Salt fish should never be boiled hard — always let it simmer slowly. — [Mrs. H. L., Va. Some Codfish Ways 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 % 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