Soak fish in lukewarm water fifteen minutes; drain, and squeeze in cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat well, shape into small flat cakes, and roll in flour; cut pork in thin slices, and try out in frying pan; when crisp, but not burnt, remove to platter; cook fish cakes in fat in pan until brown, and serve with a piece of pork on each.
115.—FISH BALLS
Follow recipe for Fish Cakes (see No. 114), but shape slightly with a tablespoon, and cook in deep fat one minute.
116.—FISH HASH
Follow recipe for Fish Cakes (see No. 114), but omit the egg and add double the quantity of milk. Try out pork and remove scraps to platter; spread hash in frying pan with the fat, and stir well; cook slowly until well browned. Fold double, and serve with pork scraps.
117.—SALT CODFISH SOUFFLÉ
| 1 cup shredded codfish | 2 tablespoons butter |
| 2 cups mashed potato (hot or cold) | Dash of pepper |
| Yolks of 2 eggs | Whites of 2 eggs |
Soak the fish in lukewarm water for ten minutes; drain and dry thoroughly; mix with the potato; add egg yolks, which have been beaten very light, and the butter and pepper. Beat well, and fold in the whites of the eggs, which have been beaten stiff and dry. Put in a greased baking dish, and bake about twenty minutes in a moderate oven. Half of a green pepper and a slice of onion may be chopped and cooked in the butter, and added to the potato and fish.
118.—SPANISH CODFISH
| 1 onion | 1½ cups tomatoes |
| 1 green pepper | ¾ cup salt codfish |
| 2 tablespoons bacon fat | ¼ teaspoon salt |