20. Club House Fish Cakes.—Wash and boil one quart of potatoes, putting them on the fire in cold water enough to cover them, and a tablespoonful of salt. Put one and a half pounds of salt codfish on the fire in plenty of cold water, and bring it slowly to a boil; as soon as it boils throw off that water, and put it again on the fire in fresh cold water; if the fish is very salt change the water a third time. Free the fish from skin and bone; peel the potatoes, mash them through a colander with a potato masher, season them with quarter of a saltspoonful of pepper and an ounce of butter; add the yolks of two eggs, and the fish; mix well, and make into cakes, using a little flour to prevent sticking to the hands. Fry them golden brown in enough smoking hot fat to nearly cover them; observe that in frying any article of food it will not soak fat if the latter be hot[Pg 36] enough to carbonize the outside at once, and smoking hot fat will do that.

21. Sardine Sandwiches.—Butter sixteen thin slices of bread on both sides, put between each two a very thin layer of sardines, sprinkled with a little lemon juice, and brown them in a quick oven.

22. Warmed up boiled fish, with Dutch Sauce.—Put the cold fish on the fire in plenty of cold water and salt, and let it come slowly to a boil; meantime make a sauce for it as follows.

23. Dutch Sauce.—Put one ounce of butter, and one ounce of flour in a sauce-pan over the fire, and stir constantly until it bubbles; then add gradually one gill of boiling water, remove the sauce from the fire, stir in the yolks of three eggs, one at a time, add one saltspoonful of dry mustard; add one tablespoonful of vinegar and three