Deviled Lobster

2 cups of lobster meat, cut into dice. Reserve the coral, rubbing it to a paste with butter and lemon juice. Heat 2 tablespoons of butter in a saucepan, add the lobster meat, highly seasoned with paprika, French mustard, 10 drops of tabasco, or double the quantity of Worcestershire sauce and salt. As soon as it bubbles, turn in the coral paste, and let it just come to a boil before serving. - 'Mrs. Victor Raymond, 63 E. 21st St., Chicago, 111.

Lobster Farcie

Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt, red pepper, Worcestershire sauce, and a small quantity of onion juice. Put into the shell again, sprinkle thickly with bread crumbs, and brown in the oven very slowly. - Mrs. C. J. Jeffries, Winnetka, 111.

Fritter Batter For Lobster, Etc

Mix together the yolks of 2 eggs, beaten with 1/2 cup cold water, add 1 cup flour, 1/2 teaspoon salt,1/4 teaspoon of paprika pepper, beat until smooth; add 1 tablespoon melted butter, beat very hard, as the success of the batter depends upon the beating; finally "fold in" the stiffly beaten whites of 2 eggs and set the batter in a cold place for 2 or 3 hrs. before using. - Eloise Jennings, Winnetka, 111.

Lobster A La Newburg

Mash the yolks of 2 hard-boiled eggs with a silver spoon, add 1/4 cup cream. Put 2 tablespoons of butter in the chafing-dish, add 1 tablespoon of flour; cook slowly for 1 minute, then add 1/4 cup cream and stir until thick, add the yolks and cream to this, add lobster broken into small bits, and the whites of eggs, sliced. Just before serving, add salt, pepper, and 2 tablespoons of sherry. - Eloise Jennings, Winnetka, 111.

Lobster Sausages

Mince fine and pound the flesh from a freshly-boiled lobster, with 2 oz. of butter, a little salt, cayenne, and pounded mace, and 1/2 of the coral, which has been pounded separately, and pressed through a hair sieve. Shape the mixture into roll-like sausages, sprinkle the rest of the coral over them and place in an oven with a moderate fire until they are quite hot. Serve on a folded napkin, and garnish with lettuce leaves. - Mrs. C. J. Jeffries, Winnetka, 111.

Scalloped Lobsters

Cover the bottom of a baking-dish with fine bread crumbs. On this put a layer of lobster, and season with pepper and salt; add another layer of crumbs, another of lobster, and so on, until the dish is filled. Moisten with milk, and strew with bits of butter, and bake about 20 minutes. - Mrs. L. N. Powell, 3513 S. Dearborn St., Chicago, 111.

Lobster With Tomato Sauce

1 medium-sized lobster, 1 slice of onion, 1 tablespoon of butter, 1 tablespoon of flour, 1/2 pt. of strained tomato, 1 bay leaf, 1 level teaspoon of salt, 1 saltspoon of pepper. Put the bay leaf, onion, salt and pepper into the tomato; cook slowly for 5 minutes. Rub together the butter and flour; add gradually the tomato; bring to a boiling point, and stand over hot water. Open the lobster, and cut into inch squares. Strain the tomato sauce; add to it the lobster; cover, and place over hot water for 15 minutes, and it is ready to serve. Garnish the dish with triangular pieces of toasted bread. - Mrs. Thomas Perkins, 3747 S. Wabash Ave., Chicago, 111.

Cold Lobster

Take off the large claws and crack the shell lightly without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the center, and the tail and claws arranged around it. Garnish with parsley. Use salt, cayenne, mustard, salad-oil with it. - Mrs. C. J. Jeffries, Winnetka, 111.