ell in without letting it boil, then dish up the balls
and strain the sauce over. Garnish with parsley. If liked, add
three or four cut-up tomatoes to the balls.

CODFISH A LA CREOLE--I

Flake one pound of cooked codfish, add to it one cupful of boiled
rice, half a can of tomatoes strained, a chopped onion, two
tablespoonfuls of butter, and salt and pepper to season. Cook slowly
for half an hour.

CODFISH A LA CREOLE--II

Soak over night two pounds of salt codfish. Fry brown in lard a
chopped onion and a bean of garlic. Mix with three tablespoonfuls
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of browned flour and cook thoroughly. Add a can of tomatoes which
have been rubbed through a sieve and simmered until very thick.
Drain and rinse the fish, pour boiling water upon it and let stand
until cool. Pick out the bones, add to the sauce, and reheat.

CODFISH PUFFS

Prepare the fish according to directions given in the preceding
recipe. Mix with an equal quantity of mashed potatoes, add a heaping
tablespoonful of butter, and mix thoroughly, using a little hot
cream to moisten it. Add four eggs well beaten and mix thoroughly.
Drop by spoonfuls into boiling fat and fry brown.

CODFISH AU GRATIN

Cook in court bouillon and cool in the liquor. Scrape off the skin,
take out the bones, and put in the baking-dish in which it is to
be served. Sprinkle it thickly with grated cheese and pour over
a Bechamel Sauce. Sprinkle with crumbs and bake golden brown.

ESCALLOPED CODFISH AND MACARONI

Mix together equal parts of cooked and broken macaroni and flaked
boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish,
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sprinkle thickly with grated cheese, cover with crumbs, dot with
butter, and brown in the oven.

FRICASSEED SALT CODFISH

Soak over night in cold water two pounds of salt codfish. Take out
the bones, cover with fresh water, and bring to the boil. Fry in
olive-oil two chopped onions and a green pepper, with a sliced tomato,
a bruised clove of garlic, and a chilli pepper. Add six cupfuls of
stock, three tablespoonfuls of tomato catsup, a tablespoonful of
minced parsley, and two cupfuls of peeled raw potatoes cut into
dice. Cook until the potatoes are nearly done, then add the codfish
and boil for five or ten minutes.

CREAMED CODFISH

Flake cold cooked codfish, or salted codfish which has been soaked
and boiled. Mix with a Cream Sauce, adding one or two well-beaten
eggs to the sauce just before serving.

ESCALLOPED CODFIS