To prepare the crumbs, soak stale bread in cold water; then place in a cloth and squeeze dry.  Rub through a fine sieve and then measure.

To prepare the pan, grease the pan and then line it with a greased and floured paper.

BOILED SALT COD

Soak one and one-quarter pounds of boneless salt cod for four hours and then drain and wipe in a piece of cheese-cloth and plunge in a deep saucepan containing sufficient boiling water to cover the fish.  Bring to a boil and then cook for thirty-five minutes.  Lift and drain well and place on a hot platter.  Cover with two cupfuls of cream sauce and garnish with one-quarter cupful of finely minced parsley and then sprinkle with two tablespoonfuls of grated cheese.

CONNECTICUT FISH CHOWDER

Any cheap fish that is fresh will do for this dish, or it may be made from the heads, fins and backbones of the fish, used for filets or broiling.  Place the heads, fins and backbones of three medium-sized fish in a deep saucepan and add

  Two quarts of cold water,
  Two onions, cut fine,
  One carrot, cut in tiny dice,
  One-half bay leaf,
  One-half teaspoon of thyme.

Cover and bring to a boil.  Cook slowly for one hour.  Now remove the heads, fins and backbones and pick the meat from the heads and backbones and return to the stock.

Now rub one cup of stewed tomatoes through a sieve and add five tablespoons of cornstarch.  Stir until the starch is dissolved and then add to the stock.  Bring quickly to a boil and add: 

  Two cups of diced and par-boiled potatoes,
  Salt and pepper to taste,
  Two tablespoons of butter,
  Two tablespoons of finely chopped parsley.

Let boil up once and then serve.  This is delicious.  One pound of fish may be used in place of heads, fins and backbones.

FISH CUTLET

Place in a mixing bowl

  Two cups of flaked cold fish,
  One and one-half cups of prepared stale bread,
  Two onions grated,
  Four tablespoons of finely chopped parsley,
  One tablespoon of salt,
  One teaspoon of paprika,
  One tablespoon of Worcestershire sauce,
  One-half teaspoon of mustard,
  One well-beaten egg.

Mix thoroughly and then shape into cutlets.  Roll in flour and then dip in beaten egg, and then into fine bread crumbs.  Fry in hot fat.

To prepare the bread, soak stale bread in warm water until soft.  Place in a cloth and then squeeze until very dry; then rub through a colander to remove the lumps.  Fish cutlets are served with a menu, as follows: 

SALMON CHARTREUSE

Open a can of salmon and then drain.  Remove the skin and bones and flake with a fork.  Soak three tablespoons of gelatine in one-half cup of cold water and then place in a saucepan