One-half teaspoon of powdered thyme.
Mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk. Form into balls and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve.
CREAMED CODFISH
Soak the boneless fish overnight and then parboil for twenty minutes. Or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry. Place
One and one-half cups of milk,
in a saucepan and add
Six tablespoons of flour.
Stir to dissolve and then bring to a boil and cook for five minutes. Add the prepared fish and
Two tablespoons of finely chopped parsley,