Show NO hi oti ef Book HOW TO USE CODFISH WUEN LIEN one can think of nothing else for luncheon or dinner a box of firm white salted codfish Is the answer the chowder Is the dish par excellence nere here it goes again for there are always a few who tried it codfish chowder soak a half pound of codfish in ID water tor for a few minutes then simmer for ten drain and flake into good sized pieces say a mouthful size put to cook a cup of finely cut salt pork C cut E into fourth inch cubes when the pork cubes are well browned add three onions sliced stir and cook for a few minutes in the hot fat then add one halt half dozen medium sized potatoes cut into small slices cover with boiling water a quart will be plenty cook until the vegetables are well cooked then add the codfish and one quart of fresh milk bring to the boiling point add more seasoning if needed and serve piping hot with a milk cracker or two tso softened in boiling water tor for each bowl of the chowder codfish creole cook one green pepper and one onion both minced in two tablespoons of bacon or three tablespoons of butter add one tablespoon of pimiento chopped one fourth teaspoon of pepper three fourths cup of clam broth one cup of hot milk and one eighth teaspoon of soda add two cups of flaked codfish and cook until well heated through serve hot with sith a border of seasoned hot rice dutch cod take two tablespoons of diced dicea bacon cook five minutes add one fourth cup of hot water one eighth teaspoon of pepper four cups of chopped cabbage cook until tender tren then add two cups of flaked fish and serve very hot on a platter garnished with toast points and bacon curls D by western newspaper union |