One and one-half cupfuls of raw codfish picked up; three cupfuls of raw potatoes, diced; one egg; butter size of a walnut; boil potatoes and fish together until potatoes are soft. Mash, and add pepper and a dash of salt, butter and unbeaten egg and beat until light and thoroughly mixed. Shape roughly in a tablespoon and fry in smoking fat.
COD FISH BALLS Belle Shaw
Half pint measure of raw potatoes, cut in small pieces; one-half pint cod, picked to small pieces. Boil together until potatoes are tender; pour off water and mash very fine; add one egg, one tablespoonful cream and dash pepper. Form on a spoon and fry in hot lard. Lay on brown paper to absorb grease. Serve with cream sauce if desired.
Sauce: One tablespoonful butter; one tablespoonful flour; cook but do not brown. Add to this a pint boiling milk, a pinch salt, and a few pieces of cod to flavor.
CODFISH PUFF Mrs. Grant Beebe
Two cups shredded codfish; one cup milk; one tablespoonful flour for thickening; three eggs. Put milk on stove to warm, then add thickening, then codfish that has been soaked and drained, then the beaten yolks. Lastly fold in the whites beaten.
BROILED FINNAN HADDIE Mrs. W. D. Hurlbut
Wash fish well; lay in dripping pan, cover with fresh water and allow to stand an hour. Drain, place on fish plank, brush with melted butter and put under blaze, not too close, and broil for twenty minutes, or until a nice brown. Take out plank, surround the edge with mashed potatoes, decorate with hard boiled eggs and sprigs of parsley.
FRIED SHAD ROE Mrs. W. R. McGhee
Boil shad roe for fifteen minutes in acidulated salted water; remove, cover with cold water and let stand for a few minutes; dry thoroughly and roll in cracker crumbs, egg and again in crumbs and fry. Garnish with lemon slices.
