a small saucepan with milk,
mace, and whole peppers and simmer for half hour; strain milk into
clean saucepan; add fillets, and allow to simmer for ten minutes. Lift
them out, and add to milk the Crisco and flour beaten together; stir
till it becomes quite smooth; add salt, pepper and lemon juice to
taste, and cream; put in fillets gently to warm through; dish neatly
and pour the sauce over them. Serve very hot.

Flounder a la Turque

For Fish

1 large flounder
1 teaspoonful chopped parsley
3 tablespoonfuls breadcrumbs
2 tablespoonfuls Crisco
1/2 teaspoonful powdered herbs
1 pinch powdered mace
Salt, pepper, and red pepper to taste
1/2 cupful picked shrimps

For Sauce

1/2 lemon
1 egg
1/2 cupful melted Crisco
1 yolk of egg
1/2 teaspoonful mustard
1/2 teaspoonful salt
1 pinch red pepper
1 tablespoonful vinegar
2 chopped gherkins

1 teaspoonful chopped parsley

_For fish._ Wash dry and trim flounder. On one side make cut down
center from near head to near tail and raise flesh from the bones.
Make a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps,
lemon juice, seasonings, and nearly all the egg, and insert under the
fillets of the flounder, leaving the center open. Dot with Crisco.
Brush fish over with remaining egg, sprinkle with browned breadcrumbs,
put on Criscoed baking tin, and bake thirty minutes. Serve with sauce.

_For sauce._ Put egg yolk into a bowl, and, with a wooden spoon stir
a little; then add by degrees melted Crisco, stirring constantly; then
add seasonings, vinegar, gherkins and parsley.

Fish Pudding

_(Kate B. Vaughn)_

For Pudding

2 lbs. cooked fish
1 cupful milk
1 tablespoonful flour
1 tablespoonful Crisco
2 eggs
Salt and pepper to taste
1/4 teaspoonful onion juice
1 tablespoonful Worcestershire sauce
Cream sauce

For Sauce

3 tablespoonfuls flour
3 tablespoonfuls Crisco
1 slice carrot
1 slice onion
1 slice celery
1 blade of mace
1 bay leaf
6 whole peppers
1 sprig of parsley
1/4 teaspoonful salt

1 cupful thick cream

_For pudding._ Boil fish in boiling salted water till done. Shred or
break in small pieces, and free from skin and bone. Blend Crisco and
flour in a saucepan over fire, add milk and stir till boiling, remove
from fire, add eggs well beaten, seasonings, and mix well. Turn into
Criscoed fireproof dish, cover with greased paper, set in warm wat