Price in first-class restaurants per dish of 1 pound 35c, including bread, butter, potatoes and condiments.

Clean a fresh codfish - the head is considered a delicacy in some countries, and it makes good chowder, but if not wanted for that boil it in the same vessel with the fish to enrich the liquor have the water ready boiling in the fish kettle, throw in a handful of salt, put in the fish and boil gently at the side of the range about 1/2 hour or until the flesh will leave the backbone when tried. Then lift out the drainer or false bottom with the fish noon it and keep it hot.-