Page:Everyday Luncheons.djvu/70

60

Cover one cupful of shredded salt codfish with boiling water and set aside. Beat together two cupfuls of cold, mashed potatoes, two cupfuls of milk, two eggs beaten separately, and half a cupful of melted butter. Season with black pepper. Drain the codfish, mix with the potato, put into a buttered baking-dish, and bake about half an hour. Half of this recipe is sufficient for a small family.

Chop an onion fine, and fry light brown in butter. Add a cupful of canned tomatoes and a cupful of freshened codfish. Cook ten minutes, stirring constantly. Serve on buttered toast.

Line a small buttered mould with cold, mashed potato, fill the centre with creamed salt codfish left from breakfast, cover with more mashed potato and steam half an hour. Individual dishes may be used.

One cupful of cold, flaked fish, seasoned with