BOILED SALT CODFISH. (New England Style.)

Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and cover again with cold water; let it stand about four hours and simmer, not boil; put the fish on a platter, then cover with a drawn-butter gravy and serve.  Many cooks prefer soaking the fish over night.

BOILED CODFISH AND OYSTER SAUCE.

Lay the fish in cold, salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with flour; sew up the edges in such a manner as to envelop the fish entirely, yet have but one thickness of cloth over any part.  Put the fish into boiling water slightly salted; add a few whole cloves and peppers and a bit of lemon peel; pull gently on the fins, and when they come out easily the fish is done.  Arrange neatly on a folded napkin, garnish and serve with oyster sauce.  Take six oysters to every pound of fish and scald (blanch) them in a half-pint of hot oyster liquor; take out the oysters and add to the liquor, salt, pepper, a bit of mace and an ounce of butter; whip into it a gill of milk containing half of a teaspoonful of flour.  Simmer a moment; add the oysters, and send to table in a sauce boat.  Egg sauce is good with this fish.

BAKED CODFISH.

If salt fish, soak, boil and pick the fish, the same as for fish-balls.  Add an equal quantity of mashed potatoes, or cold, boiled, chopped potatoes, a large piece of butter, and warm milk enough to make it quite soft.  Put it into a buttered dish, rub butter over the 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.