Codfish Cakes
Delightful fish cakes are made by soaking and shredding the fish. Cover it with cold water, heat to the scalding point and drain. Repeat three times. Measure and mix with double its bulk of hot mashed potato; for each pint add I large tablespoonful of butter, I well-beaten egg and plenty of salt and pepper. Mold in small flat cakes and sauté in a little hot fat; or form in small balls, dip each in beaten egg, roll in fine bread crumbs and fry golden brown in smoking hot deep fat.