Most for your money cookbook

Cut salt cod in pieces, soak an hour in lukewarm water, remove skin and bones, shred coarsely with a fork. Put over fire in cold water, bring to the boiling point, drain and repeat. Have ready twice as much bulk of hot mashed potatoes seasoned with pepper and enriched with butter or margarine (we use Nucoa). Mix thoroughly, make into cakes, dredge with flour and fry. If you wish to cook them in deep fat, add a well-beaten egg and form into balls between the cupped hands. In foreign groceries codfish is cut off the whole salted fish and sold by the pound. It is much more economical than packaged shredded fish and, needless to say, much more tasty. On Fridays in any foreign neighborhood, salt cod can be purchased already soaked, ready for cooking. SALT CODFISH FRITTERS One half pound codfish, soaked 6 hours in cold water. Cook and flake. Add 2 beaten eggs, }i teaspoon white pepper and fry in hot fat until brown. STEWED CODFISH Soak two pounds of salt codfish in cold water for twelve hours. Drain, place the codfish in a sauce pan, cover with cold water and boil until the skin and bones can be removed. Put the fish back in saucepan, cover with hot water and simmer over a slow fire until tender. Small potatoes may be boiled with the fish or separately. Serve them together and garnish with parsley. STEWED SALT CODFISH WITH TOMATOES I POUND SALT CODFISH 3 LARGE TOMATOES I LARGE ONION I TEASPOON MINCED PARSLEY I CLOVE GARLIC 3^ TEASPOON SALT AND PEPPER 3 TABLESPOONS FAT }4 CUP RIPE OLIVES 2 TABLESPOONS CAPERS Soak the codfish for 24 hours to take out the saltiness. Then remove the skin and bones and cut the cod into symmetrical pieces. Dip again in fresh water and drain on a napkin, or dry 2 or 3 minutes in a hot oven. Slice the onion and garlic and saute in the fat until tender, being careful not to burn them. In the meantime peel and chop the tomatoes, and stew them in their own juice 10 or 15 minutes, then strain through a sieve and add; stir well and add the parsley; salt and stir again; add pepper, the olives and capers. Put the cod into the casserole, cover and simmer gently for 20 minutes. Serve in the casserole. COD'S HEAD AND SHOULDERS A cod's tail cooks much more quickly than the thicker part of the body. If a whole fresh fish is purchased, cut it in two close to the vent. Slice and fry the tail, stuff and bake or boil the head and shoulders. Be sure to take home the liver, for it is considered a great delicacy, besides furnishing the valuable vitamin contained in its oil. The fish dealer is playing a scurvy trick when he sells beheaded and emptied fish, for the customer not only is being deprived of valuable nourishment, but has no way of determining whether the fish is fresh. Cod's cheeks are the best part, and the sound, or swimming bladder, is a gourmet trifle, providing it is large enough to be worth cooking separately. A fine cod is round and fat near the tail, the hollow behind the head is deep, and the sides are ribbed or undulating. A fresh one is elastic and the dent made by poking with the finger will rise at once; and when cut, the surface takes on a bronzed appearance.