CREAMED FISH
Pick (not shred) one cupful of codfish; place in a spider and fill and cover with cold water. Stir a moment over the fire and pour off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two tablespoonfuls of Gold Medal Flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once.