Codfish Balls
One quart of raw sliced potatoes; one large cup of salt fish; one egg; two tablespoons of cream or milk; two tablespoons of butter; salt and pepper to taste. Pick all the bones from the fish, shredding the latter finely, and slowly boil the fish and the sliced potatoes together in plenty of water, until the potatoes are soft. Mash both together, and beat until fine and light; then add the seasoning, butter and milk, and the egg well beaten, mixing all thoroughly with a spoon. Fry in a frying basket, in deep fat.
SALT CODFISH SOUFFLÉ-To one pint of pared and quartered potatoes allow one cup of salt codfish broken into half-inch pieces. Place the fish and potatoes together in enough boiling water to cover them, and let them boil until the potatoes are done. Drain thoroughly, mash the potatoes and fish, and beat them well with a fork, adding one-half saltspoon of white pepper, one scant tablespoon of butter and two tablespoons of cream or rich sweet milk. The mass should be made light with vigorous stirring. Then beat in the well-stirred yolks of two eggs, and, lastly, put in the well-whipped whites without much stirring. Arrange the soufflé on a buttered fire-proof plate, and bake it brown. This will require about twenty minutes. Serve with cucumber pickles, pickled peppers, horseradish, or fresh cucumbers.