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Codfish Fritters

Strips of salt codfish
2 tb Flour
1 Egg, separated
1/3 c Hot milk
Hot lard

Cut fish into finger-sized strips and soak overnight in the ice box. In the morning, drain and dry. Mix flour, egg yolk, and milk, beating well to remove all lumps. Add frothy-beaten egg white. Dip fish in batter, one piece at a time, and fry at once in hot fat to cover. Cook till golden brown; drain well before serving.

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