_For sauce._ Melt Crisco in small saucepan, stir in flour, add fish
stock and stir until it boils and thickens. Rub anchovies through fine
sieve, and add with seasonings. Serve in hot tureen with fish.

Baked Shad

1 shad weighing 4 lbs.
1/4 lb. mushrooms
1/2 cupful Crisco
2 tablespoonfuls chopped parsley
2 tablespoonfuls chopped chives
1 cupful breadcrumbs
1 egg
Salt and white pepper
Salt pork
1 cupful cream
1 teaspoonful cornstarch

Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped
mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff
fish with this forcemeat, then lay it in a greased pan, put thin
strips of salt pork over it and bake in hot oven for forty minutes.
Lay the fish on a hot platter. Pour cream into baking pan, add
cornstarch and stir till boiling. Serve with the fish.

Cassolettes of Fish

1/2 lb. cold cooked fish or shrimps
1/2 cupful milk
4 tablespoonfuls Crisco
1/2 cupful water
2 tablespoonfuls cream 2 eggs
4 tablespoonfuls flour
Salt, pepper, and red pepper to taste
1 teaspoonful lemon juice
2 lbs. cooked potatoes

Rub potatoes through a sieve, add little salt and pepper, 1 egg well
beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out
on floured baking board to 1-1/4 inches in thickness. Cut into small
rounds, brush over with remaining egg well beaten, toss in fine
breadcrumbs, mark the center slightly with a smaller round cutter. Fry
to golden color in hot Crisco. Remove lids, carefully remove bulk of
potatoes from inside, fill with mixture, replace lids, and serve hot.
For mixture, blend 2 tablespoonfuls of the Crisco with flour in a
saucepan over the fire, add milk, water and seasonings and cook for
a few minutes. Put in flaked fish and make hot. Add cream last. 1/2
teaspoonful of anchovy extract may be added if liked.

Sufficient for ten cassolettes.

Dressed Crab

1 good sized heavy crab
6 tablespoonfuls Crisco
2 tablespoonfuls breadcrumbs
3 tablespoonfuls olive oil
2 tablespoonfuls vinegar
1 tablespoonful chopped parsley
Crisp lettuce leaves
Salt and pepper to taste

If possible choose a crab with large claws. Boil crab in boiling
salted water for thirty minutes, take up and break off large and small
claws. Lay crab on its back, pull back the flap under its body, pull
it right out and commence to remove flesh from shell. Take care that
the little bag near