Baked Cod

Lay the middle part of a large codfish or a whole small one in cold, salted water, for 1/2 an hr., wipe dry, and stuff with 1 cup of bread crumbs, salt and pepper, 2 cups of boiled salt pork, finely chopped, 1 tablespoon of herbs - sweet marjoram, thyme, a little minced onion, 1 teaspoon of Worcestershire sauce, 1/2 cup of melted butter, juice of 1/2 lemon, and 1 beaten egg. Lay in the baking dish, pour over it 1/2 cup of melted butter, season with the salt. Bake in a moderate oven for 1 hr. or so. When the fish is done, strain the gravy over and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Baked Cod's Head

Head and portion of the shoulders of cod, 1 teaspoon of onion juice; 1/2 lb. of veal or chicken, 1 tablespoon of chopped parsley, 1 teaspoon of salt, and 1 teaspoon of pepper. Trim and wash the fish; chop the veal, adding to it the salt, pepper, parsley and onion juice; fill this into the fish, put into a baking pan, cover with a buttered paper, add 1/2 cup of water to the pan, and 4 tablespoons of white wine. Run into a moderately hot oven, and bake 3/4, of an hr., basting frequently. When the head is nearly done, remove the paper, baste with melted butter, and dust thickly with browned bread crumbs. When done, dish and serve with brown sauce in a boat. - Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111.

Cod Fish Balls

If salt cod is used, shred it finely and soak for 6 hrs. Boil 1/2 an hr., and let cool. Mash potatoes to a cream; allowing half as much potato as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an egg, whip the mixture smooth; let the paste get cold, make into cakes or balls, roll in flour, and set on ice the night before. In the morning fry in deep boiling beef dripping, clarified, or other fat; cold fresh cod makes delicious balls. Proceed as with the salt cod, leaving out the soaking, and salting to taste. - Mrs. L. B. Anderson, 2821 S. Wabash Ave., Chicago, 111.

Broiled Cod's Tongues And Sounds

Wash the tongues and sounds; throw them into cold water, and soak over night; then drain, throw them into a kettle of boiling water, and boil for 10 minutes. When done, drain. Dip them in melted butter, and dust with salt and pepper. Put each on a narrow piece of toast, pour over cream, or egg sauce, and serve. Cod's tongues may also be dipped in egg and bread crumbs, and fried in very hot fat; served plain or with tomato sauce. - Mrs. R. Appel, 4922 Vincennes Ave., Chicago, 111.

Creamed Fresh Codfish

Pick (not shred) 1 cup of codfish, place in a spider, fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover with 1 1/2 pts. of milk and 1 large tablespoon of butter. Stir into a cup of cream, 2 tablespoons of flour, and when the milk on the stove is about to boil, mix this with it. When the mixture thickens, stir into it 1 egg. Serve at once. - Mrs. E. D. Kelley, Winnetka, 111.