The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Creamed Salt Codfish

• 6 lbs. codfish
• 12 qts. water
• 1¹⁄₂ cups butter
• 2 doz. eggs
• 3 cups milk
• ³⁄₄ teaspoon pepper

Cook it as directed for Creamed Salt Codfish, No. 2 on [page 84].

Serves forty or fifty persons.