Instructions: Another dish that is important to getting through those cold New England winters. My lady friends in New Hampshire, who gave me this recipe, claim that this dish brings back fond memories of their childhood. It is easy to make, though you have to plan ahead and soak the salt cod for at least 24 hours. New England Yankees always plan ahead. Always have!

Soak the salt cod in ample water for 24 hours, changing the water 3 times. Drain and place in a saucepan. Add the 2 cups of milk, cover, and bring to a simmer. Cook until tender, about 20 minutes.

In the meantime hard-boil the eggs and make the white sauce. Bring 2 cups of milk to a simmer and add the onion, bay leaf, and cayenne pepper. Simmer for a few minutes and then strain the milk stock. Return to the stove. In a small frying pan melt the butter and stir in the flour. Remove the milk from the burner and stir in the flour and butter. Continue to simmer, stirring constantly, until thick, about 7 minutes. Add very little salt to taste, if you must.

Separate the whites of the eggs from the yolks and grate each separately.

Stir the whites into the white sauce. Drain the milk from the cooked fish and discard. Flake the fish and stir into the cream sauce.

Serve the fish sauce over opened baked potatoes with the grated egg yolk sprinkled on top.

The girls from New Hampshire told me that this was a common evening meal.

I expect little else went with it, with the exception of wonderful Boston Brown Bread (see recipe).

INCLUDES 24 HOURS SOAKING TIME

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