Codfish Balls.
1 cupful salt codfish, 21 cupfuls potato cubes, I tablespoonful butter, Dash pepper, I egg.
Cut the fish in small pieces, put in a saucepan with the raw potato, and cover with boiling water. Let them cook until the potatoes are nearly soft. Drain thoroughly and put through the meat chopper. Stir in the butter, the well-beaten egg, and pepper, beat with a fork until light and fluffy, roll into balls. Dip in flour, fry in deep fat, and drain on brown paper.
Souffle Codfish.
2 cupfuls hot mashed potatoes, I pound salt codfish, 9 eggs, Dash pepper.
Soak the codfish over night; in the morning, pick into thin fine flakes, drain, and dry in a towel; add to it the beaten potatoes, pepper, and yolks of eggs well beaten. Whip the mix ture until light, then blend in the whites of the eggs beaten to a stiff froth. Pile in a mound on a platter, and bake until delicately brown.
Codfish with Macaroni.
3 ounces macaroni, I cupful strained potatoes, 1 tablespoonful butter, teaspoonful salt, pound salt cod, 1 tablespoonful onion juice, 1 tablespoonful flour, 1 saltspoonful pepper.
Break macaroni in two-inch lengths, put in boiling water, boil rapidly for thirty minutes, drain, throw in cold water, and blanch fifteen minutes, then cut into pieces about half an inch long. Wash the codfish, cut it into blocks. It is better to have it soaked over night. If you wish to use it in a hurry, cover with cold wa ter, bring to boiling point, drain, throwing away the water, and cover again. Do this three times, and it will be sufficiently fresh. Rub the butter and flour together, add the tomato, stir until boiling, then add the maca roni, fish, onion juice, salt, and pep per. Mix until boiling; stand over the teakettle or in hot water for thir ty nainutes, and it is ready to serve. --Mas. RORER.
Toasted Codfish.
Cut the fish in thin strips and freshen it. Dry, put between the
wires of a broiler, and toast till deli cately brown. Lay on a hot platter, and spread well with butter.
Broiled Haddie (Scotch recipe).
Select a small haddie, as they are more delicate than large ones. Put the fish in a dripping pan, skin side up, and bring slowly to the boiling point; drain, wipe dry, rub over with soft butter, salt, and lemon juice.
Creamed Haddie (Scotch recipe). Trim the fins from J. thick finnan haddie, cover with cold water, and let stand on the back of a range an hour, simmering slightly at the last. Drain carefully and set into a baking dish; pour over it a cupful railk; cover and set in the oven; cook ten minutes. Remove the fish to a serving dish and pour over the milk. Garnish with slices of lemon and pickles.
Shredded Haddie.
Braise 2 cupfuls finnan haddie that has been picked fine in a lump of butter the size of a walnut. Add 1 cupful cream into which 1 table spoonful flour has been rubbed smooth. Let it come to a boil, and when cooled EL little add 1 large ta blespoonful grated cheese, a dash pep per, and, just before serving, the beaten yolk of an egg. Serve on toast.
Finnan Haddie la Delmonico.
Cut fish in strips (there should be 1 cupful, put in baking pan, cover with cold water, place on back of range, and allow water to heat to boiling point. Stand on range, keep ing water below boiling point for twenty-five minutes, drain, and rinse thoroughly. Separate fish into flakes, add cupful heavy cream and 4 hard boiled eggs thinly sliced. Season with cayenne, add 1 tablespoonful butter, and sprinkle with finely chopped pars ley.—FAImars M. FARMER.
Baked Salt Herring, Soak the herrings over night, roll in flour and butter, place in a drip ping pan with a very little water over them; season with pepper, and after putting in the oven, baste frequently.