CODFISH WITH EGG. MRS. E. P. TRUE.

Wash codfish; shred fine with fingers (never cut or chop it); pour
cold water over it. Place the dish on the stove and bring the water
to a boil. Throw the fish in a colander and drain. Stir a
teaspoonful of flour smoothly with water; add two tablespoonfuls of
butter and a little pepper; bring to a boil; then throw in the
codfish, with a well-beaten egg. When it boils up it is ready for
table.



CODFISH WITH CREAM. MRS. E. P. TRUE.

Take a piece of codfish six inches square; soak twelve hours in soft,
cold water; shred fine with the fingers; boil a few moments in fresh
water. Take one-half pint cream and a little butter; stir into this
two large tablespoonfuls flour, smoothly blended in a little cold
water; pour over the fish; add one egg, well beaten. Let come to a
boil; season with black pepper.



SLIVERED CODFISH.

Sliver the codfish fine; pour on boiling water; drain it off; add
butter and a little pepper. Heat three or four minutes, but do not
let fry.