CREAMED CODFISH

Since codfish is a rather dry fish, containing little fat, it is usually combined with some other food to make it more appetizing. In the case of creamed codfish, the cream sauce supplies the food substances in which the fish is lacking and at the same time provides a very palatable dish. When codfish is prepared in this way, boiled potatoes are usually served with it.

To make creamed codfish, freshen the required amount of codfish by pouring lukewarm water over it. Shred the fish by breaking it into small pieces with the fingers. Pour off the water, add fresh warm water, and allow the fish to stand until it is not too salty. When it is sufficiently freshened, drain off all the water. Melt a little butter in a frying pan, add the fish, and sauté until slightly browned. Make a medium white sauce and pour it over the codfish. Serve hot with boiled potatoes.

CODFISH BALLS

Another excellent way in which to serve codfish is to combine it with mashed potatoes, make these into balls, and fry them in deep fat. These give variety to meals and also afford an opportunity to serve a nutritious food. Freshen the codfish as explained in Art. 61, and then mince it very fine. Add an equal amount of freshly cooked hot potato that has been put through a potato ricer or mashed fine. Mix thoroughly and, if necessary, season with salt and pepper. Shape into balls and fry in deep fat. Drain well and serve hot.

SAUTÉD SALT MACKEREL

When an extremely tasty dish that will afford a change from the usual daily routine of meals is desired, sautéd salt mackerel will be found very satisfactory. Freshen salt mackerel that is to be sautéd by putting it into a saucepan and covering it with cold water.

Place this over the fire, and allow the water to heat to almost the boiling point. Pour off the water, and sauté the fish in butter or other fat until nicely browned. If desired, pour a small amount of thin cream over the mackerel just before removing it from the pan, allow this to heat, and serve it as a sauce with the mackerel.

BAKED FINNAN HADDIE.

When haddock is cured by smoking, it is known as finnan haddie. As fish of this kind has considerable thick flesh, it is very good for baking. Other methods of cookery may, of course, be applied to it, but none is more satisfactory than baking. To bake a finnan haddie, wash it in warm water and put it to soak in fresh warm water.

After it has soaked for 1/2 hour, allow it to come gradually to nearly the boiling point and then pour off the water. Place the fish in a baking pan, add a piece of butter, sprinkle with pepper, and pour a little water over it. Bake in a hot oven until it is nicely browned. Serve hot.

CREAMED FINNAN HADDIE

The flavor of finnan haddie is such that this fish becomes very appetizing when prepared with a cream sauce. If, after combining the sauce with the fish, the fish is baked in the oven, an especially palatable dish is the result.

To prepare creamed finnan haddie, freshen the fish and shred it into small pieces. Then measure the fish, put it into a baking dish, and pour an equal amount of white sauce over it. Sprinkle generously with crumbs and bake in a hot oven until the crumbs are browned. Serve hot.

BOILED SALMON

When smoked salmon can be secured, it makes a splendid fish for boiling. If it is cooked until tender and then served with a well-seasoned sauce, it will find favor with most persons.

Freshen smoked salmon in warm water as much as seems necessary, remembering that the cooking to which it will be subjected will remove a large amount of the superfluous salt. Cover the salmon with hot water, and simmer slowly until it becomes tender. Remove from the water, pour a little melted butter over it, and serve with any desired sauce.