CODFISH OMELET

1 cup cooked Codfish, 1 cup Milk
Flaked 5 Kegs
% tablespoon Flour Salt and Pepper

2 tablespoons Butter

Beat eggs slightly. Add all ingredients except but-
ter. P.ace butter in pan. When very hot turn in mixture.
As it cooks prick w'th fork until it is of crumb  consist-
ency. Cook as quickly as possib.e. Serve on hot. plates.
if desired one cup of crackers crumbs and a tablespoon of
minced onion may be added to this recipe.

CREAMED FISH ON TOAST

1 cup cooked Codfish, 8 hard cooked Eggs

flaked | 6 slices Bacon, fried er‘sp
6 pieces Buttered Toast Salt and Pepper

1 cup White Sauce, thin
(See Sauces)

Place slices of egg on the buttered toast. Mix the
fish with the white sauce and pour over the eggs. Gar-
nish with bacon.

BROILED CODFISH

Take a pound of Codfish as it comes from the pack-
age and freshen. Broil both sides until brown. Heat a
cup of cream and one quarter pound butter to form a
‘sauce and serve hot over fish.

Ask for “HALIFAX” or “ACADIA” Brands Boneless
: Codfish

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