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Creamed Codfish

Creamed codfish on toast makes a dainty dish. Put the fish in cold water on the back of the range; keep warm, but do not allow it to boil until the fish is softened. Pick up, remove skin and bone, and put in a saucepan with rich milk, allowing a pint of rich milk to a large coffee cupful of fish. When it comes to the boiling point thicken with a teaspoonful of flour dissolved in a half cupful of cold cream. Just before taking from the range, stir in butter the size of an egg and one well-beaten egg. Season with pepper, pour on hot buttered toast and grate the yolk of a hard boiled egg over it for a garnish.