Mix and then pack into the prepared loaf-shaped pan. Stand this pan in a larger one containing hot water. Bake in a moderate oven for fifty minutes. Remove from the oven and let stand for a few minutes. Then unmould on a hot platter and serve with creole sauce.
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,