Salt Fish Soufflé

1 cup salt codfish
1 heaping pt. potatoes
3 qts. water
2¹⁄₂ tablespoons butter
⁷⁄₈ cup milk
¹⁄₈ teaspoon pepper
2 eggs

Cook the fish and potatoes as for codfish balls. When drained and dried, add the butter, milk, pepper, and yolks of eggs; then the whites, beaten stiff. Turn into a buttered baking-dish, and bake until puffed and brown (about one-half hour) in an insulated oven, the stones heated until the [paper test] shows a golden brown.

Serves eight or ten persons.