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Salt Codfish in Cream Saucc

Pick enough salt codfish into bits to make one cup. Let stand in cold water about half an hour.

Make one cup of cream sauce, using one tablespoonful and a half of flour, two tablespoonfuls of butter and one cup of cream; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg. Serve upon rounds of toast, with olives, or plain lettuce, or tomato salad.

Réchauffé of Fish INGREDIENTS.

I cup of cooked fish, flaked.

I cup of macaroni, cooked, and still hot. 14 a cup of butter.

I cup of tomato purée. 1½ a teaspoonful of salt.

Dash of pepper. 8 drops of tobasco sauce.

Method. - Melt the butter in the blazer and toss about in it the macaroni and fish; add the seasonings and the tomato purée, which should be well reduced. Serve when thoroughly heated.