The Toronto Cook Book

One pound boiled cod, piece of butter size of egg, one egg, one-half cup bread crumbs, one teaspoon flour, one good cup of milk, pepper and salt and a little minced parsley if you have it. Chop the cod, make a custard with the yolk of the egg, milk and flour. Pour it over the fish and bread crumbs. Mix together and add the butter and seasoning. Whisk up the white of egg and add. Bake in a hot oven half an hour. Fish Balls One cup salt fish, two cups raw potatoes cut in pieces, cooked together. When done put through sieve and add one egg. Fry in deep fat. Codfish Cakes Cover one cup of shredded codfish and two cups of diced raw potatoes with boiling water and cook gently until potatoes are tender, then drain; mash and add one tablespoon of butter, a little white pepper and one beaten egg. Salt Codfish Hash One- third fish (cooked), two-thirds mashed potato worked light with butter and milk. Chop the cooked fish fine, then mash and work it as fine as possible. This done, work the potato gradually and thoroughly into the fish; mix in enough milk to make the mixture as soft as mashed potato. While working the mixture, season it with butter .and pepper; also salt if necessary. Put it into a pot and heat it, constantly stirring it. Put into a frying pan enough butter or beef dripping so that when melted it will just cover the bottom of the pan; when this is hot press the hash into it firmly and fry very gently; when the lower side becomes brown turn it out without breaking into a hot dish, and serve. Boiled Salt Mackerel Wash the fish and soak it, skin side uppermost, in cold water eight or ten hours. If very salty a longer time will be required to soak. Put the fish into a shallow pan, skin side uppermost; cover with cold water; boil gently. It should cook in fifteen or twenty minutes. When cooked take it up carefully, drain well; put it in a hot dish skin side down. Pepper and butter upper side, and serve. The Toronto Cook Book Baked Bluefish Have the fish cut into thick pieces, stand each piece upon end and lay a slice of fat pork on each piece. Place in pan and put a little pepper, salt and sprinkle a little flour over all, add a little water and bake. Broiled Salt Mackerel Wash and soak the fish in cold water for twelve or fourteen hours. This amount of soaking will make it sodden ; hang it up by the head to drip for eight or ten hours before cooking. Wipe it clean and heat the gridiron on a bed of live coals (wood coals are the best) ; then grease it well with a piece of salt pork or bacon ; lay the fish on the gridiron, skin side uppermost. Broil brown; turn carefully; separate with a knife any part of it which sticks to the gridiron, and brown the other side. When cooked, take it up carefully, put it in a hot dish, skin side down, distribute small lumps of butter on its upper side, sprinkle with pepper, put it in the oven for a few minutes to let the butter soak in, and serve. Baked Shad