Take 3 pounds codfish, put in cold water and soak overnight before being used. Put in boiler the codfish with about 3 quarts cold water and let boil ½ hour. Drain the water from the codfish and pick out bones, or meat from bones. Run it thru hash machine. Take 5 pounds cold boiled potatoes, run thru hash machine; add pepper, parsley, and seasoning. Work the ingredients all well together and roll into 2-ounce balls. Make a batter of 2 eggs and a little milk. Dip the balls into the batter, then into cracker dust, and fry in hot boiling lard till nice brown color. Serve hot. =Boiled Salmon.= Put 5 cans salmon, open, in pan of hot water, and let remain on stove till heated thru. Make a cream sauce of 3 quarts beef stock, 1 can evaporated cream, salt and pepper, and parsley to taste. Put on stove and let come to a boil. Mix ½ pound white flour in 1 pint water and thicken the mixture. Turn the salmon out on a large platter and pour over the white sauce and serve hot. Can either be served on toast or not. =Creamed salmon on toast with egg sauce (for 20 men).= Make cream sauce, adding eggs. Take 5 cans salmon, remove from cans and put in vessel with about 1 pint beef stock and let come to a boil. Make an egg sauce: 2 quarts beef stock, 1 quart milk (1 can evaporated cream makes ½ gallon milk). Thicken with ¼ pound flour, season with salt and pepper, set on stove, let come to a boil and it is then ready for use. Egg sauce: Add 4 hard-boiled eggs, chopped fine; toast some stale bread 2 or 3 inches square, lay neatly on a dish. Put the salmon on top of toast, pour sauce over, then serve. Garnish if desired. =Salmon croquettes (for 20 men).= Take 4 cans salmon, 4 pounds cold boiled potatoes, 2 eggs, season with salt and pepper. Grind thru hash machine. Roll into cakes about 2 inches in diameter, like biscuits. Make an egg batter of 2 eggs and a little milk. Dip each salmon ball into the batter and then into cracker dust. Fry in deep hot lard, same as fish balls or doughnuts. Serve hot. =Oyster potpie (for 20 men).= Make crust as follows: Take 3 pounds flour, 1 pound lard, 2 ounces baking powder, 2 ounces salt, and water enough to make a stiff dough. This does for any kind of meat pie. Take 3 cans oysters, fresh or cove oysters, 1 quart milk, ¼ pound butter, ¼ bunch parsley. Put on stove and let come to a boil. Thicken with ¼ pound flour, mixt in ½ pint cold water. Should be baked about ¾ hour. SAUCES. =Army sauce.= Take 2 quarts beef stock, thicken with ¼ pound mixt flour, salt and pepper to taste. Add 2 tablespoonfuls burnt sugar. Sugar should first be dissolved in water, as it is better. This is used over fish, steaks, and chops. =Army chocolate sauce.= Take ½ dish pan water, 2 pounds sugar, 3 ounces chocolate, and ½ pound cornstarch. =Cream sauce.= Made the same as apple-fritter sauce. =Egg sauce.=