The Waterbury Democrat., 1934-12-29
Sister Mayy's
 Kitchen
BY MARY E. DAGUE NEA Service Stan Writer

I didn't come from New Eng land, but all the same my notion of a perfect breakfast dish is cod Ash cakes. The trouble with most of the codf1sh cakes that in the past have prejudiced the devourer against this fare for epicures is that the dish was too salty to start with and the blending with mashed potatoes, or some other salt ab- sorbent was not skillfully done.
 Cooking is the subtlest of all the arts, for a pinch too much of this or that will ruin the noblest food- stuff. The codf1sh on the market now is much less salty than 1t used to be and that is all to the good.
 From Canada comes a recipe for Ia combination of salt codflsh ana canned shrimps that like. Care fully freshehed salt codf1sh is com bined with canned shrimps in a tart sauce, excellent thus for Sum day-night supper. Serve with rye bread sandwiches, coffee and fruit and cake for dessert.
 The small filets and flakes of salt codfish will freshen in a shorter length of time than the larger bony pieces. Usually the fish is put to soak in lukewarm water and allowed to stand for two hours, changing the wafer three times. Very salty fish may need four hours, and the water may have to be changed many times. Salt Goldfish, and Shrimps
 One pound salt codfish, small onions, 4 tablespoons olive or salad oil, 2 tablespoons whipping cream, oi, 2 tablespoons whipping cream, 1 half-pound canned shrimp, pap- rika, parsley.
 Freshen codfish. Drain and sim- mer, just below the boiling point for fifteen minutes. Drain again and remove skin and bones if nec- essary. Shake over fire in sauce pan until thoroughly dry. Add oil and onions finely chopped and cook and stir over the fire for ten minutes. Separate fish into as fine shreds as possible, using two forks. | Squeeze juice from lemons and beat oil, cream and lemon juice with dover beater until thor oughly blended. Add to codfish mixture and mix thoroughly. Sea- son with paprika. Place in the center of chop-plate or platter and surround with a border of shrimp. Garnish with sprigs of parsley and serve.
 Prune Cool1y Tarts One-fourht cup shortening, 1-2 cup sugar, egg, 1-2 teaspoon vanilla, l teaspoon grated lemon rind, ? IA cups flour, 8 teaspoons baking powder, 1-4 teaspoon salt, IA cup milk.
 Cream shortening and sugar. Add egg well-beaten, lemon rind and vanilla. Mix and sift flour, salt and baking powder. Add part of the dry ingredients to first mix ture and blend well. Add milk and remaining flour mixture. Chill | dough. Then roll about 1-8 inch thick and cut in rounds large enough to line muffin tins or tart tins. Bake fifteen minutes and when cool fill with prune mixture. | Prune Mixture
 Two cups prunes, 3-4 cup sugar, tablespoons cornstarch, cups | cold water, 1-2 teaspoon cloves, teaspoon cinnamon, IA teaspoon salt, slices lemon,
 Wash prunes and cut from stones. Place in a casserole and
 pour over water. Mix and sift sugar cornstarch, salt and spices. Sprinkle evenly over prunes and add lemon slices. Cover casserole and bake 1 1-2 hours in a slow oven (325 degrees F.). Stir three times during the baking. Let the
 mixture cool and fill tart shells. Cover with whipped cream and serve.