Drain thoroughly 1 can of lobster, and remove every particle of shell, break the meat apart with a silver fork, but not too fine, 2 hard-boiled eggs, chopped fine, wash carefully a large head of lettuce, wring a muslin cloth out of cold water, and lay the leaves in this. Keep in a cold place till ready to serve; put a layer of them in a salad dish, then a layer of the lobster, a little of the hard-boiled egg, salt and pepper, pour over the salad dressing, then another layer of lettuce, lobster, etc., till all is used, pouring dressing over the top. Do not stir. It must not be prepared until ready to serve. - Eloise Jennings, Winnetka, 111.

Variation I

Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into 1/4-inch slices. Chop the whites of 2 hard-boiled eggs small, and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shredded lettuce, and place the slices of lobster, with quartered hard-boiled eggs, and interspersed with sliced beet and cucumber, on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and between the layers. Before serving, pour some mayonnaise sauce over the top. Crab can be used in the same manner. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation II

Cut the lobster into dice and season with 2 tablespoons each of vinegar, and oil, 1 teaspoon of salt and a little pepper, and let it stand in a cool place for an hr. Line the salad bowl with crisp lettuce leaves. Mix the lobster thoroughly with mayonnaise, and place it on the lettuce. Serve with toasted crackers and cheese. - Mrs. C. J. Jeffries, Winnetka, 111.