Reamed Codfish
One and one-half cups of salt fish; one tablespoon of butter; on etablespoon of flour; one and one-half cup of milk; one egg. Separate the fish into very small pieces and leave in cold water for three hours, changing the water three times. Heat the milk in a double boiler. Add the codfish, well drained, and cook for ten minutes. Mix the butter with the flour until a smooth paste is formed, then stir it into the milk. When smooth and cream-like, take the dish from the heat, add the beaten egg, stir well and serve without further cooking, adding a sprinkling of pepper just before dishing. If cooked after the egg is added, the milk is liable to curdle. CODFISH À LA MODE-Pick up very fine and freshen one teacup of salt codfish; mix with two cups of mashed potatoes, one pint of cream or milk, two well-beaten eggs, one-half cup of butter, and a little salt and pepper. Bake in an earthen dish twenty or twenty-five minutes.