The complete cook book

Soak a pint bowl of codfish over night. Next morning drain and add one and one-half pints of raw sliced Irish potatoes. Cover with cold water and when it reaches boiling point throw it off and add fresh boiling water and cook until the potatoes are tender. Drain and mash well and add a bit of butter and pepper and moisten with a beaten egg and enough cream to form into round cakes one and one-half inches thick. Roll each one in flour and fry in hot lard until they are a delicate brown. The lard must be boiling and the cakes fried gently. PERFECT CODFISH BALLS. "Pick up" a pint bowl of codfish, remove every bone, and wash off the excess of salt. Into a granite saucepan put one and one-half pints of sliced raw potatoes, and put the fish in on top of them. Pour cold water over them until they are more than covered, and then bring slowly to a boil. Pour off this water (when the boiling point is reached), add fresh (boiling) water, and cook till the potatoes are done. Now drain well and mash together till fine, after which you may add a heaping tablespoonful of butter, and a level saltspoonful of pepper. When nearly cold add two beaten egg- yolks, and if not too soft to make into balls or cakes, a little cream. Make into shape desired, drop into fat and cook to a The Complete Cook Book. 59 rich brown (not dark), or saute in fat in a spider. In either case be sure the fat is thoroughly hot. A deficiency in this respect is one of the things to be avoided. Drain on brown paper for a few moments in the oven. Serve hot, placing a napkin (heated) under them on the platter. CRAYFISH BISQUE— A CREOLE DISH. Parboil the fish, pick out the meat, and mince or pound it in a mortar until very fine ; it will require about fifty crayfish. Add to the fish one-third the quantity of bread, soaked in milk, and a quarter of a pound of butter, also salt to taste, a bunch of thyme, two leaves of sage, a small piece of garlic and a chopped onion. Mix all well and cook ten minutes, stirring all the time to keep it from growing hard. Clean the heads of the fish, throw them in strong salt and water for a few minutes and then drain them. Fill each one with the above stuffing, flour them, and fry a light brown. Set a clean stewpan over a slow fire, put into it three spoonfuls of lard or butter, a slice of ham or bacon, two onions chopped fine ; dredge over it enough flour to absorb the grease, then add a pint and one-half of boiling water, or better still, plain beef stock. Season this with a bunch of thyme, a bay leaf, and salt and pepper to taste. Let it cook slowly for half an hour, then put the heads of the crayfish in and let them boil fifteen minutes. Serve rice with it. ANCHOVY SOUFFLEE. Line tart molds with puff paste, prick and bake. "Wash, bone, and pound four anchovies, with the yolk of a hard-boiled egg, a tablespoonf ul of salad oil, a dust of cayenne, and a very few drops of carmine to bring up the color. When this is quite smooth, stir into it a little — a tablespoonful — of dissolved gelatine, rub it all through a sieve, then mix it with a gill of stiffly whipped cream. This should be chilled upon ice before it is put in the tarts. HADDIE. Do not forget that haddie is the best fish one can 6o The Complete Cook Book.