CODFISH SUCCOTASH

P*ck over 1% cups of dry Beans, wash thoroughly and
soak until they have swelled. Drain and cover with wa-
ter and parboil, with 1 onion finely sl'ced. When almost
soft add 1 can of corn (golden Bantam) and 1% pounds of
Salt Codfish, and a teaspoon of salt. Cook unt’l the fish
is:done.. Flake the fish through the vegetables.. Add 2
or 8 cups of milk, or more if desired for a thinner soup,
and 2 or 8 tablespoons of butter. The rcher the milk
and the more butter used the better the succotash. More
sa t will be required before serving to suit individual
tastes. Do not boil after the m‘lk has been added. Serve
in soup plates: with soda biscuits broken over the top.
Fresh shelled beans and fresh corn make this a_ particu-
larly fine d'sh.. In using fresh corn, boil the cobs after
cutting off the kernels and use this water in ‘cooking the
corn aud beans together. Beryes 8. :

CODFISH SPANISH

1 pound Salt Codfish . 1 large can Tomatoes
%4 eup Salad Oil 1 large boiled Potato,

2 cloves Garlic or On‘on cubed
: 1 dozen Green Olives .
1 smali can Pimiento.

Freshen the fish, cut small, and cook until tender.
Saute the two cloves of garlic ‘n the salad oil until brown,
then remove from the oil; thus you will have only the
flavour of the garlic. Add the tomato, potato, and last
the green olives, and the red pimiento cut in strips. Cook
all-together for 2 or 8 m‘nutes, then mix in the codfish
and let it simmer gert y for 20 or 25 minutes. Serve
hot, on toast or on boiled rice.

All Salt Fish must be Peoatened, see Pie 5

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