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1
Boil half a pound of
salt
codfish
according to directions previously given.
2
Soak over night in cold water two pounds of
salt
codfish
.
3
When done put in a little
salt
codfish
picked very fine.
4
Pick enough
salt
codfish
into bits to make one cup.
5
Soak over night half a pound of
salt
codfish
.
6
When procurable,
salt
codfish
was Washington's regular Sunday dinner.
7
Soak two pounds of
salt
codfish
over night.
8
Soak half a
salt
codfish
over night.
9
Take one pound of
salt
codfish
.
10
Take one-half pound of
salt
codfish
that has been soaked, cut it up into squares, but not small.
11
Pick any cold fresh fish, or
salt
codfish
,
left from the dinner, into fine bits, carefully removing all the bones.
12
I guess he'd be killed, likely; but as for fattenin' on him, I'd jest as soon undertake to fatten a
salt
codfish
.
13
Herring, salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish, green turtle, terrapin, scallops, soft-shell clams, oysters, prawns, smoked salmon, smoked halibut, smoked haddock,
salt
codfish
.
14
How does
salt
codfish
at 10 cents per pound compare in nutritive value with lamb chops at 15 cents per pound?
15
Flake cold cooked codfish, or
salted
codfish
which has been soaked and boiled.
16
Take one-half pound of
salted
codfish
which has been soaked to remove the saltiness.