CODFISH A LA CREME

2 cups Salt Codfish te cup Milk
1 tablespoon of Butter 1% cup Cream
2 tablespoons of Flour Cayenne, Bread Getante

Melt the butter, add flour, milk and cream; season
with little cayenne. Cook the sauce, 10 minutes. Mix
together fish and sauce and pour in a. buttered pudding
dish. Cover with buttered crumbs. Place the dish in a
casserole containing hot water. Cook 30 minutes in oven
at 400 degrees F. Serve with potatoes and lettuce.

CODFISH TARTLETS

1 cup Bread Crumbs % eup Butter

2 cups Flour ¥% cup Shortening

1 cup ‘Grated Cheese Salt, Cayenne and
Ice Water

Comb‘ne all above ingredients to make a dough. Roll
cut paste 1/8 inch thick and line 18 inverted tartlet tins.
Pr'ck paste several times with a fork. Bake tartlet shells |
12 to 15 minutes in hot oven, 450 degrees F.

‘Fill tartiets with Codfish in Sauce.
CODFISH IN SAUCE

Take two cups of cooked, flaked Codfish. Prepare a
white Sauce (see Sauces). Add nutmeg. To the sauce
add two hard boiled eggs cut in cubes or add one 3 oz. can
Lobster Paste. Add fish and heat well.

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

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