_LOBSTER_

BROILED LOBSTER

Split a boiled lobster lengthwise, rub the cut surface with soft b.u.t.ter, and broil with a slow fire.

BROWN LOBSTER CURRY

Melt three tablespoonfuls of b.u.t.ter and fry in it two small onions chopped fine. Dredge with one tablespoonful of flour and cook until brown. Add two cupfuls of stock, salt and pepper to season, the juice of a lemon, and one tablespoonful of curry powder rubbed smooth with a little cold water. Cook until thick, add the meat of a boiled lobster, reheat, and serve with boiled rice and ice-cold bananas.

DEVILLED LOBSTER

Pick out the meat from a boiled lobster, reserving the coral, and season with salt, mustard, cayenne, and mushroom catsup. Put into a b.u.t.tered saucepan and heat thoroughly, adding enough hot water to keep the mixture from burning. Rub the coral smooth with the liquor, mix with a tablespoonful of melted b.u.t.ter, add to the lobster, keep hot five minutes longer, and serve.

ESCALLOPED LOBSTER

Cover the bottom of a baking-dish with fine bread-crumbs. Put in a layer of lobster and season with pepper and salt. Add another layer of crumbs and repeat until the dish is full, having crumbs and b.u.t.ter on top. Pour over enough milk to moisten, and bake about twenty minutes.

LOBSTER a LA NEWBURG

Put into a saucepan four tablespoonfuls of b.u.t.ter and when it melts add the meat of two boiled lobsters coa.r.s.ely cut. Season with salt, pepper, and grated nutmeg, add two tablespoonfuls of sherry, and simmer for five minutes. Add the yolks of four eggs beaten smooth with one cupful of cream, cook for two minutes, and serve immediately.

LOBSTER IN Ca.s.sEROLE

Fry a chopped onion in a little b.u.t.ter, add one cupful each of chicken stock and strained tomato, season highly with salt and red pepper, and pour over the meat of a boiled lobster arranged in a ca.s.serole. Set into a hot oven for fifteen or twenty minutes and serve.

LOBSTER WIGGLE

Melt two tablespoonfuls of b.u.t.ter, add two small spoonfuls of flour, cook and stir thoroughly. Add one cupful of cream, and salt and pepper to season. Cook until thick, add one and one-half cupfuls of boiled lobster meat, and one teaspoonful each of lemon-juice and minced parsley. When hot, add half a can of French peas, bring to the boil, and serve on toast.

_OYSTERS_

BAKED OYSTERS

Put into a baking-dish one-half cupful of b.u.t.ter and one cupful of cream. Heat thoroughly, but do not boil. Add three tablespoonfuls of sherry, one teaspoonful of anchovy paste, a dash of red pepper, and a grating of lemon-peel. Dip out one-half cupful of the mixture and set aside. Put one quart of oysters into the baking-dish, sprinkle with salt, pepper, grated cheese, and dried bread-crumbs. Pour over carefully the remaining cream, sprinkle again with crumbs and cheese, and bake in a very hot oven. Serve immediately. If preferred, oysters may be baked this way in individual dishes.

BROILED OYSTERS ON TOAST

Drain three dozen large oysters, and wipe dry with a cloth. Season with salt and pepper, and fry briskly in b.u.t.ter for two minutes. Skim out, arrange on a b.u.t.tered oyster-broiler, and broil brown on both sides. Arrange the oysters on thin slices of toast, pour over the hot b.u.t.ter, garnish with lemon and parsley, and serve.

CREOLE OYSTER LOAF

Cut the top from a baker's loaf and scoop out the crumb. Toast or fry the sh.e.l.l and lid. Fill with fried oysters, season with tomato catsup and sliced pimolas, put on the lid, reheat, and serve very hot.

CURRIED OYSTERS

Put into a saucepan one tablespoonful of b.u.t.ter and one teaspoonful of chopped onion. Fry the onion brown, add a heaping tablespoonful of flour and one teaspoonful of curry powder. Cook and stir until the mixture leaves the sides of the pan, add one cupful of cream, and salt and pepper to season. Stir constantly until the sauce is thick, add one quart of oysters with their liquor, and cook slowly until the edges of the oysters curl. Serve on toast.

DEVILLED OYSTERS

Parboil a pint of oysters, skim out, drain, and cool. Chop coa.r.s.ely.

Mix with two hard-boiled eggs, chopped fine, two tablespoonfuls of bread-crumbs, salt, red pepper, and lemon-juice to season, and enough cream to make the mixture a smooth paste. Fill b.u.t.tered oyster-sh.e.l.ls with this mixture, cover with crumbs, dot with b.u.t.ter, and bake in a hot oven until brown.

ESCALLOPED OYSTERS AND MACARONI

Break into inch pieces half a pound of macaroni. Put into salted boiling water, and boil for twenty minutes. Drain in a colander and pour fresh boiling-water through to remove superfluous starch. b.u.t.ter a pudding-dish and put a layer of macaroni in the bottom. Cover with a layer of oysters, dot with b.u.t.ter, season with pepper and salt, and repeat until the dish is nearly full. Beat together two eggs, and one and one-half cupfuls of milk or cream. Pour over the oysters and macaroni, spread one cupful of cracker crumbs over the top, dot with b.u.t.ter, sprinkle with grated cheese, and bake about half an hour.

FRIED OYSTERS

Select large oysters and drain on a cloth. When dry, dip in beaten egg, then in dried bread-crumbs, sprinkle with salt and pepper, and set aside for two hours. Dip in eggs and crumbs again, fry brown in deep fat, drain on brown paper, and serve immediately.

OYSTERS IN BROWN SAUCE

Parboil a pint of oysters in their own liquor, skim out, and drain.

Put into a saucepan one-quarter of a cupful of b.u.t.ter, and cook until brown. Add one-quarter of a cupful of flour, cook and stir until the mixture leaves the sides of the pan. Add one-half cupful of milk, one cupful of oyster liquor, one teaspoonful of anchovy paste, and salt and pepper to season. Cook until thick, add the oysters, reheat, and serve.

OYSTERS IN Ca.s.sEROLE

Toast small square slices of bread, b.u.t.ter thickly on one side, and put, b.u.t.ter-side down, into a ca.s.serole. Cover with oysters, dot with b.u.t.ter, sprinkle with red pepper and salt, cover the dish, and bake in a quick oven until the edges of the oysters curl. Serve with lemon quarters.

OYSTER c.o.c.kTAIL

Put into a gla.s.s two teaspoonfuls of lemon-juice, two drops of tabasco sauce, half a teaspoonful of Worcestershire, two teaspoonfuls of tomato catsup, a pinch of salt, and a saltspoonful of paprika. Mix thoroughly, add five or six small fresh oysters, let stand for five minutes, and serve very cold.

OYSTERS WITH DUMPLINGS