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KEDGAREE

2/3- cup Raw Rice 1 tsp. finely chopped Parsiey
~ 2 cups cooked Codfish % tsp. Salt.

%, cup melted Butter Pepper

2 Egg Yo.ks

Cook rice in boiling salted water until tender. Drain.
Flake the cooked Codfish. Add to rice and heat in 2
double boiler. Stir melted butter into slightly beaten
egg yolk. Add parsley and seasoning. Combine with the
fish. Cook one or two minutes, stirring gently.

CODFISH LOAF

4 tab_espoon Butter, melted 1 cup soit Breadcrumbs

1 tablespoon Flour 1 hard cooked Egg, chopped
1 cup hot Milk 2 chopped Pickles }
2 eups cooked Codfish 5 tablespoons Parsley

2 ‘<¢ge's, beaten

Melt butter, add flour and blend well. Gradua‘ly add
hot milk, stirring constantly. Season. Add to the sauce
fish, beaten egg, bread crumbs, hard cooked eggs, pick-es
and parsley. Pour mixture into a greased baking dish.
Place in a pan of boiling water and cock for * hour in a
moderate oven. Serve hot or cold.

CODFISH SOUFFLE

2 cups cooked Codfisa, 1%: cups thick White Sauce
flaked Salt and Pepper
3 Eggs

1 teaspoon Onion, minced

Add seasoning, crion and fish to white sauce. To
this add egg yo ks beaten until they are light. Fold in
the egg whites, beaten until stiff and dry. Pour into a
greased baking dish. Set in pan of hot water. Bake
90-26 minutes in a moderate oven until firm in the center.
Serve hot with sauce.

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