TO BOIL CODFISH.

Crimped cod is preferable to the plain, it is likewise better cut
in slices than cooked whole ; to boil it well have the water ready
boiling, with one pound of salt to every six quarts ; put in the
fish, draw the fish-kettle to the corner of the fire, where let it
simmer slowly from twenty minutes to half an hour ; when done,
the bone in the centre will draw out easily ; if boiled too much
it will eat tough and stringy. Should the fish not be crimped,
add more salt to the water ; it will cause the fish to eat firmer.
Oyster sauce and plain melted butter are served with codfish.

BATH BUNS.

Take one pound of flour, to one-third of it add in a hole in
the centre a tablespoonful of yeast and a teacupful of warm
milk, let it stand for an hour in a warm place to rise. When
risen, add six ounces butter and four eggs, with the rest of the
flour, six ounces sugar and a little pounded cinnamon to taste;
mix all well together, cover it over, and let it rise again. Shape
it into buns, leaving it as rough as possible, sift some sugar and
a few comfits on the top, sprinkle with a little water, and bake
in a moderate oven on well-buttered tins.

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