Gloucester Salt Codfish

Cut boneless salt codfish in two-inch pieces, cover with lukewarm water and let stand fifteen minutes. Drain, dry on a towel and saute in butter in a hot frying pan until delicately browned. Add rich milk or thin cream to about half cover fish and bring gradually to the boiling point. Pour into hot serving dish.

Spanish Codfish

Pick over salt codfish and separate in small pieces; there should be two-thirds cup. Cover with lukewarm water, soak until soft, and drain. Cut four medium-sized cold boiled potatoes in slices. Arrange alternate layers of potatoes and fish in buttered baking dish, sprinkle with salt and pepper and cover with one and one-half canned pimientos cut in strips; repeat. Pour over one cup tomato sauce, cover with buttered cracker crumbs and bake until crumbs are brown.