Lobster A La Atlantic City

Scald 1 qt. of milk, stir in 1 teaspoon of salt, a dash of cayenne pepper, add 2 tablespoons of butter, rolled in 1 of flour; cook 3 minutes; add 1 lobster. Simmer 5 minutes. Line a tureen with 6 split and buttered crackers; serve with sliced lemon. - Mrs. C. J. Jeffries, Winnetka, 111.

Lobsters Broiled In The Shell

Kill the lobster by cutting the tail off with one stroke of the knife, just where it joins the body; With another clean cut, divide it lengthwise into two equal parts, shell and all. Take out the coral, the one long intestine, and the stomach. Crack the claws with a hammer. Put on a buttered broiler, split side downward, and broil over a fierce fire. As soon as the juice begins to run freely, withdraw long enough to wash liberally with melted butter, and return to the fire, turning often to keep in the juices. Cook about 10 minutes on the split or flesh side, and 8 minutes on the other. Have ready a sauce made by rubbing 2 tablespoons of flour to a cream with lemon juice and finely minced parsley, adding a little cayenne, and wash the lobster with this while hissing hot. Serve half a lobster to each guest with oyster forks for extracting the meat. - Mrs. F. M. Stall, 2317 Indiana Ave., Chicago, 111.

Creamed Lobster

2 cups of boiled lobster meat cut into dice. Season with paprika, salt, and lemon juice. Heat a tablespoon of butter in a saucepan, and turn in the lobster dice. Toss until smoking hot, add 1/2 a cup of cream, heated, with a bit of soda, then beat into it the whipped yolks of 3 eggs. Stir for 1 minute, and dish. Serve hot buttered crackers around it. - Mrs. D. H. Smedley, 629 Wells St., Chicago, 111.

Creamed Lobster A La New York

Mix 1/2 cup of butter, the yolks of 3 hard-boiled eggs and a dash of dry mustard to a smooth paste. Heat the chafing-dish and add gradually 1 cup of rich milk and the beaten yolk of a raw egg, then 4 tablespoons of cracker crumbs, rolled fine, and 1 lobster, picked into pieces, mixed with salt and pepper. Toss the mixture about with a fork and spoon until thoroughly heated. Serve on toast. - Mrs. C. J. Jeffries Winnetka, 111.

Lobster Croquettes

Mix with 1 cup cream sauce, 2 cups of finely chopped lobster, 1 saltspoon salt, 1 of mustard, a trifle of cayenne. Make into croquettes, roll in beaten egg and bread crumbs and fry in hot lard. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Lobster Curried

Heat a tablespoon of butter in a frying-pan, and cook in it a tablespoon of sliced onion. Strain out the onion, return the butter to the pan, and stir smooth with a level tablespoon of flour, and a teaspoon of curry powder. Add 4 tablespoons of cream, heated, with a pinch of soda; lastly, 2 cups of lobster meat, cut into dice. Stir steadily until very hot. Serve. - Mrs. J. H. Salmann, 2638 Cottage Grove Ave., Chicago, 111.

Lobster Cutlets

2 cups of minced lobster, seasoned with a 1/4 teaspoon of salt, a dash of paprika, and 1 teaspoon each of lemon juice and minced parsley. Moisten with 1 cup of thick drawn butter, and the beaten yolk of 1 egg. When cool, shape into cutlets; egg and crumb them, let them stand for 1 hr. on ice, then fry in deep hot butter. - Mrs. Frank Rogers, 67 E. 36th St., Chicago, 111.