Salt Fish Souffle

1 cup salt codfish

1 heaping pt. potatoes

3 qts. water

2 1/2 tablespoons butter

7/8 cup milk

1/8 teaspoon pepper

2 eggs

Cook the fish and potatoes as for codfish balls. When drained and dried, add the butter, milk, pepper, and yolks of eggs; then the whites, beaten stiff. Turn into a buttered baking-dish, and bake until puffed and brown (about one-half hour) in an insulated oven, the stones heated until the paper test shows a golden brown.

Serves eight or ten persons.

Salmon Loaf

1 can salmon 1/4 cup butter (melted) I cup soft breadcrumbs 4 eggs

1/8 teaspoon pepper

1 1/2 teaspoons salt

2 tablespoons chopped parsley

1 small bay leaf

If only hard, dry crumbs can be obtained, add one-fourth of a cup of water to the recipe, mixing it with the eggs, and soaking the crumbs one-half hour in the mixture.

Rub the fish and butter together, add the other ingredients, and put all into a buttered one-quart bread-mould or water-tight empty coffee or baking-powder can. Set the mould in enough cold water to reach two-thirds of the way up its sides. Let this come to a boil, boil fifteen minutes and put into the cooker for one hour. It will not be injured by remaining in the hay-box two hours. Or set the mould into boiling water, boil one-half hour, and put into the cooker for an hour. Serves eight or ten persons.

Casserole Of Fish

1 cup cold flaked fish I teaspoon salt

1 cup mashed potatoes

2 hard-cooked eggs

1/8 teaspoon pepper

Butter a quart mould, put into it alternate layers of fish, potatoes, and egg; seasoning each layer. Stand the mould in a cooker-pail of boiling water to reach two-thirds of the way up its sides. Boil ten minutes and put it into the cooker for from three-quarters of an hour to two hours.

Serves six persons.

Cape Cod Turkey

1 lb. salt codfish

4 qts. cold water

1/4 lb. fat salt pork

Wash the fish and put it on the stove in the water. When boiling, put it into a cooker and let it cook from one and one-half to three hours. While this is cooking cut the pork into one-fourth inch slices, gash the slices occasionally, nearly to the rind. Pour boiling water over it, drain it, and try it out in a frying-pan till brown and crisp. When the codfish is done, drain it and garnish it with a border of the hot, crisp pork. Serve drawn-butter sauce and boiled potatoes with it.

Serves six or eight persons.

Creamed Oysters

1 qt. oysters

2 cups milk or cream 1/4 cup butter

1/4 cup flour

3/4 teaspoon salt

Few grains of white pepper

Drain and wash the oysters. Strain the liquor through cheese-cloth. Heat the oysters in the liquor by themselves and scald the milk. Rub the butter and flour together, add them to the hot milk or cream, and let it boil. Put this mixture with the boiling oysters and set it in a cooker for one-half hour or more. Just before serving add the seasoning. Serve it on toast or crisped crackers, or in croustades.