The New century cook book

Wash one cup of salt fish, pick into half-inch pieces and free from bones. Pare four or five potatoes; cut them into quarters, and measure one pint; put them with the fish into a stewpan; cover with boiling water and let them cook until the potatoes are soft. Drain off all water and add one teaspoonful of butter, one-fourth saltspoonful of pepper. Mash and beat very light, and while warm add one egg, well beaten, and more salt, if needed; shape, and fry one minute in smoking-hot fat. Mrs. D. D. Thompson. Fish Timbales. One gill of milk, one cup bread crumbs, one-half pound chopped fresh fish, whites of four eggs, little salt and cayenne pepper. New Century Cook Book. Sauce — One tablespoon butter, one tablespoon of flour; heat; one cup sweet milk. To eat with boiled potatoes. Escalloped Codfish, with Cheese. Soak a pound of salted codfish six hours in tepid water, then boil it; when cold, pick into flakes with a fork and season with pepper. Heat a cup of milk to a boil, stir into it a tablespoonful of butter rolled in two of prepared flour; mix with the picked fish and pour into a bake dish. Strew grated cheese thickly on top and bake in a quick oven to a delicate brown. It is yet nicer if you add a raw egg to the mixture before cooking it. Codfish Balls. To three cups of boiled codfish minced fine, add four cups mashed potatoes, two eggs well beaten, and a little melted butter; mix thoroughly; drop from a large spoon into hot fat and fry as you would doughnuts. Mrs. P. G. Burns. Stewed Codfish. White sauce should be made first, by mixing a tablespoonful of butter, an equal quantity of flour and a cup of milk. To this compound is added a well beaten egg and two cups of codfish. Cook a few moments only. Mrs. P. G. Burns. Fish Croquettes. Take about two pounds of white fish and boil it until done, then pick it in small pieces. Put a large piece of butter in the pan and melt, and stir in some flour, a little grated onion, a little salt, pepper and cayenne, and four tablespoons of cream; then stir in milk until it is the right thickness, and let it cook good, then stir in the fish and set it away to cool; when cool shape and dip in egg and cracker crumbs and fry in hot lard. Mrs. D. Natuson. Cream Fish. For five pounds of fish. Boil fish and pick into small pieces when cold; boil one pint of milk, thicken with one tablespoonful of flour mixed in a little cold milk, one tablespoonful of butter added to the milk; when cold add two eggs beaten light, one pint of fine bread crumbs, one teacup grated cheese; grease a dish, put layer of fish, layer of bread crumbs, moist- New Century Cook Book. ened with thickened milk, layer of cheese; continue until you have a nice mound; serve on small dishes with sliced lemon and crackers. Salmon may be used in place of boiled fish also. Miss Lora Eidson, Galveston, Texas. Baked Fish with Dressing and Cream Sauce. Clean well, sprinkle with salt and pepper, put in a pan, make a dressing same as for chicken, put on top of the fish and bake till tender in a little water, make the sauce and pour over when ready for table, pint of cream, tablespoon of butter, little salt, little flour to thicken it, boil three minutes and pour over fish. Mrs. J. E. Burton. Fried Smelts.