lightly with crumbs, add another layer of cod, and so on until the dish is full, having buttered crumbs on top. Bake about twenty minutes.
CREAMED SALMON
Put one tablespoonful of butter in a saucepan and when it froths, add two tablespoonfuls of flour. Stir until the mixture leaves the sides of the pan, then add two cupfuls of cold milk. Season with salt and pepper, and stir constantly until the sauce is thick. Have ready a can of salmon drained, freed from skin, fat, and bone, and flaked fine with a silver fork. Add to the sauce, let boil up once, and serve.
ESCALLOPED HADDOCK
Remove the skin and bones from boiled haddock, and flake it fine. Make the cream sauce according to directions given for creamed salmon, and use equal parts of cream sauce and flaked fish. Put into a baking-dish or buttered shells or ramekins. Mix half a cupful of melted butter with the same amount of bread-crumbs and spread over the fish. Bake until brown.
CREAMED HADDOCK
Use a cupful of cold boiled haddock flaked fine, then follow directions given for creamed salmon. Serve on toast.
