H WITH CHEESE

Prepare according to directions given for Creamed Codfish. Cover
with grated cheese, crumbs, and butter, and bake in the oven.

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BROILED SALT CODFISH

Soak two pounds of salt codfish over night. In the morning change
the water, add a chopped onion, bring to the boil, and cool. Drain,
wipe dry, rub with melted butter, and broil. Serve with Drawn-Butter
Sauce.

CODFISH SOUFFLE

Boil half a pound of salt codfish according to directions previously
given. Mash the fish and mix with two cupfuls of mashed potatoes,
pepper to season, and the yolks of two eggs well beaten. Beat
thoroughly, fold in the stiffly beaten whites of the eggs, and bake
in a hot oven until well puffed and brown.

CODFISH AND MACARONI

Soak over night half a pound of salt codfish. Boil for twenty minutes
two ounces of broken macaroni. Melt one tablespoonful of butter,
add one of flour, and cook thoroughly. Add one cupful of stewed and
strained tomatoes and cook until thick, stirring constantly. Season
with salt, pepper, and grated onion, add the fish and macaroni,
and cook for an hour in a double-boiler.

CODFISH A LA BONNE FEMME

Soak over night three pounds of salt codfish.
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Boil for twenty-five minutes a quart of peeled potatoes, with salt,
parsley, a clove, and an onion in the water. Add the fish and cook
for ten minutes longer. Arrange the fish on a platter with the
drained potatoes for a border. Melt one teaspoonful of butter,
add one of flour, and cook thoroughly. Add two cupfuls of water in
which the fish was cooked and cook until thick, stirring constantly.
Take from the fire and add the yolks of two eggs beaten with a
teaspoonful of vinegar and a tablespoonful of melted butter. Season
with pepper, pour over the fish and the potatoes, and serve.

CODFISH A LA BEAUREGARD

Prepare according to directions given for Creamed Codfish, using
fresh codfish and omitting the egg. Serve on buttered toast and
cover with hard-boiled eggs rubbed through a sieve.

STEWED CODFISH A LA LINCOLN

Clean and bone four pounds of fresh codfish. Slice and scald two
small onions, drain and fry soft in salt pork fat. Cut the fish
into cubes and season with salt and pepper. Boil the bones in water
to cover, with onion and pork fat. Put the fish into a buttered
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sauce-pan and strain the boiling liquid over it, using enough to
cover. Add the juice of half a lemon, and thicken with one heaping
tablespoonful of