=Codfish Cones.=--"Pick up" enough salt codfish to make two cupfuls of the shreds. Cover with cold water and let stand for two hours, then drain, make a cream sauce, using two level tablespoonfuls each butter and flour, and one cupful of hot milk. Mash and season enough hot boiled potatoes to measure two cupfuls, add sauce and fish and beat well with a fork. Shape in small cones, brush with melted butter, dredge with fine bread crumbs and put in a paper bag. Cook ten minutes. If desired some thin slices of bacon can be cooked at the same time in a separate bag and be used as a garnish for the cones.
=Codfish à la Crême.=--Cook the fish first in boiling salted water which has been very slightly acidulated with vinegar. Let it cook until the flesh separates from the bones. After draining thoroughly and removing the skin and bones, break the flesh into large flakes. Pour a highly seasoned white sauce over it. It may now be cooked in a wooden baking dish in the bag, or it may be prepared as follows: Press it into the form of an oblong mould, using only just enough sauce to hold the flakes together. Not as much sauce is needed as when the fish is browned in a baking dish. Brush the top liberally with melted butter, sprinkle with rolled cracker crumbs. Put the mold in a paper bag in the oven, and let the fish acquire a nutty, crisp crust. Send to the table garnished with lemon and parsley or thin slices of tomato and a few sprays of water cress.
=Paper Bagged Eels.=--Eels may be cooked in a paper bag without growing as hard as they are apt to do as ordinarily treated. Allow one-half pound of eels (after they are dressed) to a person. Wash them thoroughly, removing all blood from slit in eels. Cut in two-inch pieces, put in a dish and sprinkle a teaspoonful of salt to every pound over them. Now pour over them boiling water, enough to cover well, and let stand until water is cold. Pour water off and leave eels where they will drain until nearly dry. Take sufficient Indian meal to roll them in, add a little pepper to it and roll each piece until well covered. Place in a well-greased bag and cook about twenty minutes, when they will be a rich brown, thoroughly cooked and deliciously juicy.