top, shake over a little sifted flour, and bake about thirty minutes,
and until a rich brown. Make a sauce of drawn butter, with two
hard-boiled eggs sliced, served in a gravy boat.


CODFISH STEAK. (New England Style.)

Select a medium-sized fresh codfish, cut it in steaks crosswise of the
fish, about an inch and a half thick; sprinkle a little salt over
them, and let them stand two hours. Cut into dice a pound of salt fat
pork, fry out all the fat from them and remove the crisp bits of pork;
put the codfish steaks in a pan of corn meal, dredge them with it, and
when the pork fat is smoking hot, fry the steaks in it to a dark brown
color on both sides. Squeeze over them a little lemon juice, add a
dash of freshly ground pepper, and serve with hot, old-fashioned,
well-buttered Johnny Cake.


SALMON CROQUETTES.

One pound of cooked salmon (about one and a half pints when chopped),
one cup of cream, two tablespoonfuls of butter, one tablespoonful of
flour, three eggs, one pint of crumbs, pepper and salt; chop the
salmon fine, mix the flour and butter together, let the cream come to
a boil, and stir in the flour and butter, salmon and seasoning; boil
one minute; stir in one well-beaten egg, and remove from the fire;
when cold make into croquettes; dip in beaten egg, roll in crumbs and
fry. Canned salmon can be used.