Superior cook book

A tablespoon butter, 1 tablespoon flour, stirred together over fire, add 2 cups hot milk, season with salt and pepper and add a can of lobster chopped fine. Let cook 2 minutes, then serve on toast if you like. Mrs. C. L. .VyoEKSoy. Codfish Chops. One-half an ounce of Initter melted in pan. Stir in tablespoonful onion chopped fine, add 2 heaping tablespoonfuls floui', 1 cupful boiling water: stir till thick and smooth, then put in 1 cup of picked or shi-edded codfish, a little white pepper, stir, and cook 3 minutes: add 1 egg, spread this mixture on flat dish, and when cool shape into small chops, dip in beaten egg and bread crumbs, and fry a light brown in hot lard or butter. Nice for breakfast. !Mks. Fox. Codfish Balls. Boil together 1 pint of picked wet codfish and 2 qts. of raw potatoes cut in pieces. When potatoes are cooked drain off water, and mash thoroughly, and when cold add a beaten egg. make into round cakes and fry till brown in deep lard, which will take about 5 minutes. If they crack when fried it is because they have not enough egg in them. Mi;s. E. C. Cooley. Codfish Puffs. Take 2 pounds of salt codfish. Soak in cold water all night on the back of thi -love, In the morning drain off the water ami pick out the bones. Peel about 6 medium-sized potatoes. place in a pot, put the cod flsh on top of the potatoes, cover with cold water and boil until the i)otatoes are tender. Drain oflf the water, put in a piece of Ijutter the size of a large egg, mash (using plenty of milk) the same as mashed potatoes until thorougidy mixed. Beat up 4 eggs and stir in the mixture. Have your grease hot the same as for fried oysters. Shape in round balls lightly with a spoon and dmp in grease until brown. Serve hot. Stuffing for Baked Fish. For a fish weighing four to six pounds, take one cup of cracker crumbs, one teaspoon of capers,, one saltspoon of salt, one teaspoon of chopped pickles, one saltspoon of pepper,, one-fourth of a pound of melted butter. one teaspoon of chopped onion, one teaspoon of chopped parsley 'I'his makes a drv crumbling stuffing : if a moist dressing is desired, use stale hread, not dry hread cruiiil)S, and moisten with one beaten egg and the butter, or moisten tlie cracker crumbs with wann water. Do not pack the stuffing in the fish, allow it to lie lightlv and leave room enough for it to swell in cooking. Salmon Turbot. One cup sweet milk, one tablespoonful of Housman's Best Patent flour, one taljlespoonful of butter, two eggs, one can of salmon, one-half cup bread crumbs. Add the iiour and huttei-, mixed smoolh. to the scddeil milk, When thick add llie beaten eggs and a can of salmon picked in pieces; season with salt and pi'ppei- and cover with hread crumbs. J>ake in ramikins in a Jewel Range until brown and serve hot. Mrs. W. H. Andkk'son. Norwegian Fish Balls. Use "Sov" or "Ejelland Co."lish oalls: make a rich cream drt'ssing, using the sauce off of the fish balls; ])arl)oil the lish balls in dressing. This can l)e served with lobster sauce. Mrs. Fred. Braasted. Fish Timbale.