SCALLOPED FISH.

Pick over carefully any remnants of cold boiled or baked fish, put
into a shallow dish in alternate layers with bread crumbs and cream
sauce. Cover with crumbs and bake till brown.


SALT FISH BALLS.

1 cup salt fish.
1 tsp. butter.
1/4 ssp. pepper.
1 pint potatoes.
1 egg, well beaten.
More salt if needed.

Wash the fish, pick in pieces and free from bones. Pare the potatoes
and cut in quarters. Put the potatoes and fish in a stew-pan and cover
with boiling water. Boil until the potatoes are tender. Drain off all
the water; mash and beat the fish and potatoes till very light. Add
the butter and pepper, and when slightly cooled add the egg. Lift in a
tbsp. and drop into smoking hot fat 1 minute, drain on brown paper;
they may be formed into balls and browned in a very hot oven.

* * * * *


MEAT.

(_See Analysis, Chap. V._)