Two more fish recipes from the 1920s to try.

Salt-Codfish Salad

Soak one pound of salt cod in cold water overnight. Drain water, put more cold water on it, just cover and simmer for 30 minutes; drain; cool; flake with a fork, and to this add equal quantities of cold boiled potatoes and three medium-sized sour pickles chopped, or substitute celery, when in season, for pickles. Season to taste, mix with cooked dressing and serve with hard-cooked eggs on lettuce leaves or celery tops.

Fish Timbales

• 1 cupful of salmon, tuna, or gray fish
• 1 cupful softened breadcrumbs
• ½ teaspoonful of salt-codfish
• 1 cupful mashed potato, cooked rice, or hominy
• 1/8 teaspoonful of paprika
• 1 egg
• ¼ cupful of milk

Mix the ingredients in the order giver. Pour into small buttered molds place on the rack in a pan and surround with hot water. Cover, and bake until the mixture is firm. Turn from the molds and serve with a sauce.

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