The home cook book

PICKED SALT COD Put into a crock, and cover with cold water, three-quarters of a pound of salt codfish. Soak this overnight. If wanted for a late meal put it to soak in the morning. At the end of the time pour off half the water and add enough more cold water to cover it. Boil five minutes, and taste. If too salt, pour off more water, and add fresh warm water to cover it. Taste again. The flavor should be that of salt fish, but not too salt. Boil until tender, which will be about fifteen minutes. When done, pour off the water, pick out the bones, and break the fish into pieces little less in size than the bowl of a teaspoon. Place the fish in a granite saucepan and cover it with cold milk. Season with salt if necessary, and red pepper to taste. Having been salted, the fish will require little. Add one beaten egg, and one tablespoon and a half of flour dissolved in cold water. Stir all together. Set the saucepan in another saucepan with hot water in it. As the water boils the milk will gradually thicken. Stir constantly, and when it is creamy and moderately thick it is done. Add at this time two teaspoons of butter, and stir it through until melted. Move it from the hot part of the stove and leave it standing in the hot water to keep warm. Cover it until ready to serve. SALT CODFISH PIE Make a crust by sifting together four cups of flour, three heaping teaspoons of baking powder and a teaspoon of salt. Mix in half a cup of drippings or lard, and add milk till you have a soft dough — it will probably take about a pint of milk. Roll out, and for the upper crust roll in a little butter. Line a deep baking dish with the crust. Freshen some picked-up codfish by pouring tepid water over it and letting it stand five minutes, then draining. Put on the baking dish bottom .crust a layer of the codfish, sprinkle with cracker or bread crumbs, lay next some bits of butter, and spread a cream sauce made by thickening a pint of boiling milk with two tablespoons of flour. Next break three or four uncooked eggs on the cream, salting and peppering the eggs. Make the next layer of the codfish, and proceed as directed in the layers till you have used your material and have a full dish. Lay on the top crust, slit its centre two or three times and bake the pie about three-quarters of an hour till the icrust is a delicate brown. TOASTED SALT COD Tear the fisb in thin strips and freshen by standing in tepid water five minutes. Press the strips on a cloth to dry them and then broil a light brown over a fire. Lay on a hot platter and spread each strip with butter. SALT COD WITH TOMATO SAUCE Pick about half a pound of salt cod in small pieces and freshen it by letting it stand five minutes in enough tepid water to cover it. Or take the shredded codfish bought in packages and ready for use — although you may find it a little too salt without freshening by rinsing in cold water. Grate or SALT FISH 71 chop an onion fine, add it to half a cup of melted butter and two tablespoons of flour. Brown onion, butter and flour together, add pepper to your taste, and a cup of tomatoes cooked and beaten or put through a strainer till they form a smooth pulp. Cook together. Press the water from your cod, and when the sauce boils stir it in. Serve hot. BOILED FINNAN HADDIE