head, usually full of sand, is taken out. Throw
away all bone and finny pieces. The flesh is of two kinds, some firm
and white, rest soft and dark. Separate former into little shreds with
a fork, also the white meat from claws, which must be cracked in order
to obtain it. Mix dark soft substance with crumbs, add oil, vinegar,
and seasonings to taste. Toss shredded white meat also in a little
seasoning, but keep the two kinds separate. When shell is empty
wash and dry well. Fill shell with the two mixtures, arranging them
alternately, so that they appear in dark and white stripes. Have it
heaped a little higher in center. Decorate meat with lines of finely
chopped parsley, and force the Crisco round edge with a forcing bag
and tube. Place crab on some crisp lettuce leaves. Arrange some of the
small claws in a circle round shell.

Curried Cod

2 lbs. cod
1/4 cupful Crisco
2 cupfuls white stock
1 tablespoonful flour
2 teaspoonfuls curry powder
1 medium-sized onion
1 tablespoonful lemon juice
Salt, pepper, and red pepper to taste
2 cupfuls plain boiled rice
2 tablespoonfuls chopped cocoanut

Wash and dry the cod, and cut into pieces two inches square. Melt
Crisco in a saucepan, fry cod lightly in it, then take out and set
aside. Add sliced onion, flour, and curry powder to the Crisco in
saucepan and fry ten minutes, stirring continuously to prevent onion
becoming too brown, then stir in the stock and cocoanut, stir until it
boils, and afterwards simmer for twenty minutes. Strain and return
to saucepan, add lemon juice and seasonings to taste, bring nearly to
boil, then put in fish, cover closely, and cook slowly for half hour.
An occasional stir must be given to prevent the fish sticking to the
bottom of the saucepan. Turn out on hot platter and serve with rice.
The remains of cold fish may be used, in which case the preliminary
frying may be omitted.

Flounder a la Creme

1 flounder about 2 lbs.
2 cupfuls milk
1 tablespoonful cream
3 tablespoonfuls Crisco
1 blade mace
6 whole white peppers
4 tablespoonfuls flour
Lemon juice
Salt and pepper to taste

Skin flounder, and take fillets off neatly by sharply cutting down the
middle of back, and pressing the knife close to the bones. This will
produce 4 long fillets. Cut each of them in half lengthways, and tie
up in pretty knot; sprinkle a little salt over and put them aside.
Wash skin bones of fish, put them into