with points of toast and parsley.


Salt Codfish, in Puree of Potatoes.

Six large potatoes, one pint and one cupful of milk, two table-
spoonfuls of butter, a small slice of onion (about the size of a
silver quarter), one pint of cooked salt codfish, salt, pepper, one
large table-spoonful of flour. Pare the potatoes and boil half an
hour; then drain off the water, and mash them light and fine. Add the
salt, pepper, one table-spoonful of butter, and the cupful of milk,
which has been allowed to come to a boil. Beat very thoroughly, and
spread a thin layer of the potatoes on the centre of a hot platter.
Heap the remainder around the edge, making a wall to keep in the cream
and fish, which should then be poured in. Garnish the border with
parsley, and serve.

To prepare the fish: Put the pint of milk on to boil with the onion.
Mix flour and butter together, and when well mixed, add two table-
spoonfuls of the hot milk. Stir all into the boiling milk, skim out
the onion, add the fish, and cook ten minutes. Season with pepper, and
if not salty enough, with salt. This is a nice dish for breakfast,
lunch or dinner.


Salt Fish Souffle.

One pint of finely-chopped cooked salt fish, eight good-sized
potatoes, three-fourths of a cupful of milk or cream, four eggs, salt,
pepper, two generous table-spoonfuls of butter. Pare the potatoes and