once and serve.


SWISS CREAMED FISH

Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into
one cup of boiling milk and when thick and smooth add the meat of any
cold fish, picked free from skin and bones. Season with salt, pepper and
a tablespoon of butter. If the cream is desired to be extra rich one
well-beaten egg may be added one minute before removing from the fire.
Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by
many.


COD FISH BALLS

Put the fish to soak over night in lukewarm water. Change again in the
morning and wash off all the salt. Cut into pieces and boil about
fifteen minutes, pour off this water and put on to boil again with
boiling water. Boil twenty minutes this time, drain off every bit of
water, put on a platter to cool and pick to pieces as fine as possible,
removing every bit of skin and bone. When this is done, add an equal
quantity of mashed potatoes, a tablespoon of butter, a very little salt
and pepper, beat up one egg and a little milk, if necessary, mix with a
fork. Flour your hands well and form into biscuit-shaped balls. Fry in
hot oil.


FINNAN HADDIE