BEST FOODS METHODS OF PREPARING. 159 



as the fish is done, lay it upon the platter, sprinkle over 

 it some salt, and a few bits of butter, and set in the oven 

 until the butter is melted. 



Boiled Fresh Cod. Cut it in slices, and boil it in salted 

 water, in which is a cupful of vinegar, and half a cupful 

 of grated horse-radish. Serve with drawn butter, or with 

 an oyster sauce. 



Codfish Calces. Mix one cupful of boiled and mashed 

 salt codfish with three cupfuls of mashed potatoes, a small 

 chopped onion, the yolks of two eggs, and a large table- 

 spoonful of flour. Form into small cakes, and brown 

 them on a griddle, or drop them into boiling lard. 



Codfish and Cream. Pick the codfish into small feathery 

 bits, removing all particles of bone, and let it soak in cold 

 water for two hours. If for breakfast, it can stand all 

 night. Drain off the water, pour over the fish a pint and 

 a half of new milk, and set the saucepan at the back of the 

 stove, where it may slowly arrive to simmering heat. After 

 it has gently cooked for ten minutes, add to it a table- 

 spoonful of flour mixed smoothly in half a cupful of sweet 

 cream, and let it boil up for a moment. Then remove it 

 from the stove, stir into it the beaten yolks of two eggs, 

 and it is ready to dish. 



Broiled Salt Cod. Soak nice white strips of the fish 

 for several hours, in cold water, dry them with a cloth, 

 and lay them over clear hot coals on a broiler that has 

 been rubbed with suet. Brown the fish nicely on both 

 sides, remove it to a warm platter, and lay upon each piece 

 a little fresh butter. A fringe'of fried potatoes is a good 

 accompan iment. 



Scalloped Oysters. Put two quarts of oysters in a col- 

 ander to drain. Roll a dozen crackers fine, or grate half 

 a loaf of stale bread. Butter a deep earthen dish, and 

 fill it with alternate layers of oysters and crumbs, season- 

 ing the oysters with salt, pepper, and butter, and leaving 



