When it boils up it is ready for
table.
CODFISH WITH CREAM. MRS. E. P. TRUE.
Take a piece of codfish six inches square; soak twelve hours in soft,
cold water; shred fine with the fingers; boil a few moments in fresh
water. Take one-half pint cream and a little butter; stir into this
two large tablespoonfuls flour, smoothly blended in a little cold
water; pour over the fish; add one egg, well beaten. Let come to a
boil; season with black pepper.
SLIVERED CODFISH.
Sliver the codfish fine; pour on boiling water; drain it off; add
butter and a little pepper. Heat three or four minutes, but do not
let fry.
CODFISH BALLS. MRS. T. H. LINSLEY.
One pint shredded codfish, two quarts mashed potatoes, well seasoned
with butter and pepper--salt, if necessary. Make this mixture into
balls. After dipping them into a mixture of two eggs beaten with
one-half cup milk, place them in a dripping pan into which you have
put a little butter; place them in the oven; baste frequently with
eggs and milk; bake till a golden brown.
FRIED FISH. MRS. J. S. REED.
Wash the fish and dry well. Take one-half pint of flour and one
teaspoon salt; sift together, and roll the fish in it. Have lard very
hot, and fry quickly. When done roll in a cloth to absorb all grease.
OYSTERS ON TOAST. MRS. JOHN KISHLER.
Toast and butter a few slices of bread; lay them in a shallow dish.
Put the liquor from the oysters on to heat; add salt, pepper, and
thicken with a little flour.
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