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Fish Left-Overs: Codfish

Codfish Fritters.

Cut the codfish into strips about the size of a finger, freshen by soaking over night in cold water; in the morning, dry between towels. Dip each piece in fritter batter, and fry delicately brown in hot fat.

Codfish and Potato Omelet.

Make a potato-and-fish mixture exactly as if for fishballs, but leave out the egg. Try out some salt pork in a spider, and in the dripping put the fish and potato to cook. When well browned, fold in omelet fashion, and turn out on a hot platter.

Creamed Salt Codfish.

Pick salt codfish in pieces (there should be cupful) and soak in lukewarm water. Drain, and add 1 cupful white sauce. Garnish with slices of hard-boiled eggs.

Salt Codfish (Creole style). 1 pound boneless codfish, ½ cupful rice, 2 tablespoonfuls butter, 1 can tomatoes, 1 onion, ½ teaspoonful salt, 1 saltspoonful pepper.

Wash and soak the codfish over night. When ready to serve, put the butter and onion in a saucepan; cover and cook on the back part of FISH LEFT-OVERS the stove until the onion is soft, not brown. Drain the codfish, add it and the rice, which has been boiled for twenty minutes; pour over the tomatoes strained; cover the saucepan, and cook gently twenty minutes.

When ready to serve, add salt and pepper, push the rice aside and dish the fish first; put on top of it the rice, and pour over the sauce.-Mrs.

RORER.

Salt Fish (Nantucket style).

Freshen cod for twenty-four hours, changing water four or five times.

Place in a kettle with cold water; as soon as it boils, remove to back of range and simmer forty-five minutes.

Serve on a warm dish, with generous lumps of butter (melted by heat of fish) and boiled potatoes.

Salt-Codfish Chowder. 2 cupfuls milk, 1 cupful shredded codfish, 1½ cupfuls potato cubes, 3 ounces salt pork, 2 tablespoonfuls minced onion, 1 teaspoonful pepper, 1 tablespoonful flour, Salt, 3 Boston crackers.

Wash the fish and cut in two-inch lengths. Tear these in pieces, and, covering with cold water, soak for three or four hours. Slice the pork, and cook in the frying pan for ten minutes. Add the onion, and cook ten minutes. Now add the flour, and stir until smooth; afterwards stir in 1 gill water. Put the potatoes in a stewpan and pour the mixture in the frying pan over them. Season with pepper and teaspoonful salt. Place on the fire, and cook for ten minutes; then take out the slices of pork and add the fish, milk, and split crackers. Cook gently for half an hour, being careful to let the chowder only bubble at one side of the stewpan. At the end of the half hour, taste before serving, to be sure to have it salt enough.- MISS PARLOA.

Codfish Balls. 1 cupful salt codfish, 2½ cupfuls potato cubes, 1 tablespoonful butter, Dash pepper, 1 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 Waffle Iron and Waffles on Plate. and fluffy, roll into balls. Dip in flour, fry in deep fat, and drain on brown paper.

Soufflé Codfish. 2 cupfuls hot mashed potatoes, 1 pound salt codfish, 2 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 mixture 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. 2 ounces macaroni, 1 cupful strained potatoes, 1 tablespoonful butter, MRS. CURTIS'S COOKBOOK teaspoonful salt, pound salt cod, 1 tablespoonful onion juice, 1 tablespoonful flour, 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 water, 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 macaroni, fish, onion juice, salt, and pepper. Mix until boiling; stand over the teakettle or in hot water for thirty minutes, and it is ready to serve. -MRS. RORER.

Toasted Codfish.

Cut the fish in thin strips and freshen it. Dry, put between the wires of a broiler, and toast till delicately brown. Lay on a hot platter, and spread well with butter.