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 No. 1

• 1 lb. fish
• 3 or 4 qts. water

Wash the fish and, without shredding it, put it into the cold water, bring it to a boil, and put it into a cooker for one and one-half hours. Drain, pick into pieces, and bring to a boil in one cup of [white sauce], omitting the salt. It is improved by adding a beaten egg before serving.

Serves six or seven persons.