e 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

Two tablespoons of finely chopped onion,
Two tablespoons of finely chopped parsley,
Two tablespoons of carrots,
Faggot of soup herbs,
Two cups of water.

Bring to a boil and cook slowly for ten minutes. Strain and then add

The juice of one-half lemon,
One and one-quarter teaspoons of salt,
One teaspoon of paprika,

and the dissolved gelatine.

Mix thoroughly and then cool and add the prepared salmon.

One tablespoon of grated onion,
Three