Buttered Lobster.

Pick the meat from a boiled lobster and cut it into small pieces; sift over it the coral; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon juice, one-third a cup of butter and one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the blazer until thoroughly hot. Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled egg on the top of each portion.

Lobster À la Newburgh.

• Meat of 2 medium-sized lobsters.
• 4 tablespoonfuls of butter.
• ½ a teaspoonful of salt.
• ¼ a teaspoonful of pepper.
• 2 tablespoonfuls, each, of sherry wine and brandy.
• Grating of nutmeg.
• Yolks of 4 eggs.
• 1 cup of cream.

Method.—Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce.

Plain Lobster.

Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once.

Clams À la Newburgh.

Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine. Substitute the soft and the chopped parts of the clams for the lobster and proceed as for lobster À la Newburgh.

Oyster, chicken, turkey or sweetbread À la Newburgh may be prepared by substituting one of the above ingredients for the lobster.

Lobster À la Bordelaise.

• 2 cloves of garlic, chopped.
• 1 sliced carrot.
• 2 tablespoonfuls of butter.
• 2 glasses of white wine (half a cup).
• Meat of 2 lobsters.
• 1 glass of brandy.
• 3 tablespoonfuls of butter.
• Chopped parsley, white and cayenne pepper, salt.

Method.—Melt the butter in the blazer and in it cook the onion and carrot about five minutes. Remove the carrot; add the wine, lobster and seasonings. When thoroughly heated, add the butter, parsley and brandy and serve at once.

Hawaiian Lobster Curry.

• 1½ tablespoonfuls of butter.
• ½ an onion, chopped
• 1 clove of garlic, very fine.
• A small piece of grated ginger root.
• 1½ tablespoonfuls of cornstarch.
• 1½ tablespoonfuls of curry powder.
• 1 pint of milk.
• 1 grated cocoanut.
• Meat of a lobster weighing 2 pounds.
• Salt and pepper to taste.

Method.—Grate the cocoanut and set it aside to soak an hour in one pint of milk. SautÉ the onion and garlic in the butter, add the cornstarch and seasonings, and cook until frothy; add the milk strained from the cocoanut, gradually, and, when the sauce boils up once, add the lobster; salt and pepper to taste.

Lobster À la Bechamel.

• Meat of 2 lobsters.
• 4 tablespoonfuls of butter.
• 4 tablespoonfuls of flour.
• Salt and pepper.
• Grating of nutmeg.
• 1 cup of cream.
• 4 yolks of eggs.
• 1 cup of white stock, seasoned with mace, bay leaf, etc.
• 1 teaspoonful of lemon juice.
• Dried and sifted coral.

Method.—Cut the lobster in delicate slices or in dice, as preferred. Make a bechamel sauce, after the usual manner, of the butter, flour, seasonings, cream and stock. Add the lobster, and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer. Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served.

Oysters, clams, sweetbread, chicken or turkey may be served À la Bordelaise or Bechamel.

Lobster À la Poulette.

• 1/3 a cup of butter.
• 1/3 a cup of flour.
• ½ a teaspoonful of salt.
• Dash of paprica.
• ¼ a teaspoonful of white pepper.
• 1 cup of cream.
• 1 cup of well-seasoned chicken stock.
• Juice of half a lemon.
• 2 hard-boiled eggs.
• 1 pint of diced lobster meat.

Method.—Prepare a white sauce, using the ingredients mentioned, and adding the lemon juice by degrees. Add the lobster to the sauce. Cut the whites of the hard-boiled eggs in rings and pass the yolks through a sieve. Serve the lobster on bits of toast, or on thin crackers, with a sprinkling of the yolks over the lobster, and circles of the whites around it.

Oyster Crabs À la Hollandaise.

Remove the meat from one pint of oyster crabs; put this, with a little of the liquor, into the blazer, add two tablespoonfuls of butter, a dash of paprica and a scant half-teaspoonful of salt, and let cook three or four minutes without boiling. Set the blazer over hot water and add three-fourths a cup of hollandaise sauce (either hot or cold). Stir until the mixture is heated, then add one tablespoonful of lemon juice and one teaspoonful of chopped parsley. Serve on toast, in Swedish timbale cases or in patty cases.

Hollandaise Sauce.

Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more tablespoonfuls of butter in bits.

Shrimps, oysters, lobsters and delicate fish are all good when served after this recipe.

Devilled Crabs.

Melt one tablespoonful of butter, add one tablespoonful of flour, and, when blended, one cup of milk. Add the yolks of two hard-boiled eggs rubbed through a sieve, and season to taste with salt, paprica, a teaspoonful of lemon juice and wine; cayenne, mustard and tobasco sauce are approved by some. Add one cup of crab meat and one-fourth a cup of canned mushrooms cut in quarters. Serve on toast.

Oyster Crabs.

• 1 pint of oyster crabs.
• 1 tablespoonful of butter.
• ½ an onion, sliced.
• 1 tablespoonful of flour.
• 1 cup of white stock.
• 1 teaspoonful of lemon juice.
• 1 tablespoonful of chopped parsley.
• 1 yolk of egg.
• Salt and pepper.

Method.—Melt the butter in the blazer, add the onion, and let cook until a light-brown color; add the flour and mix until smooth; add the stock and stir until it thickens. Add the crab meat, lemon juice, parsley, salt and pepper. Beat the yolk of the egg and add two or three spoonfuls of the sauce to it; mix well, add to the ingredients in the blazer, stir constantly, and serve as soon as heated.

Crabs À la Creole.

• 1 green pepper, chopped fine.
• 1 clove of garlic, chopped fine.
• 1 small onion, chopped fine.
• 1 tablespoonful of butter.
• 1 cup of tomatoes.
• 1 cup of crab meat.
• Pepper and salt.

Method.—Put the butter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab meat (fresh or canned). Serve when hot on sippets of toast.

Shrimps À la Poulette.

Make a sauce of one-fourth a cup, each, of butter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock; add one tablespoonful of anchovy essence and a quart of shelled shrimps. When hot add the beaten yolks of two eggs, with half a cup of cream. Lastly, add a tablespoonful of lemon juice and serve, without boiling, on sippets of toast.

Shrimps with Peas.

A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good.

Anchovy Toast.

Put about two tablespoonfuls of clarified butter into the blazer. When hot add bread cut as for sandwiches. Brown the bread on one side, turn, and brown the other side. Spread with anchovy paste and serve at once.

Anchovy Toast with Eggs.

Prepare the anchovy toast in one chafing-dish, and, at the same time, the eggs in another. Beat five eggs slightly, add half a teaspoonful of salt, a dash of pepper and half a cup of cream or milk. Put a large tablespoonful of butter in the blazer; when melted, add the egg mixture. Stir until the egg is creamy, and serve on the anchovy toast.

Anchovy Toast with Spinach.

Press cooked spinach, chopped fine, through a purÉe sieve; reheat with a little butter, salt and two or three drops of tobasco sauce. SautÉ rounds of bread to a golden brown in a little hot butter, spread with anchovy paste, and over this spread the purÉe of spinach. Press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost.

Anchovies with Olives.

All the preparations for this dish, with the exception of sautÉing the bread, may be made some hours before serving.

Thoroughly wash the anchovies, cut off the fillets, and chop very fine with a sprig of parsley and a few chives, or a slice or two of Bermuda onion; put the whole into a mortar and pound well, adding, meanwhile, a little paprica. Cut some large selected olives in halves, take out the stones, and fill them with the anchovy mixture. Cut small rounds of bread an inch and a half in diameter and an inch in thickness; remove a crumb, similar in shape to the olive, from the centre of each. Put a little butter into the blazer, and, when hot, sautÉ the rounds of bread on both sides; drain on soft paper, put an olive in the centre of each and a little mayonnaise over the whole. Five anchovies will suffice to stuff a dozen olives.

Sardine CanapÉs.

Have ready yolks of eggs, cooked until firm, and an equal bulk of sardines, each rubbed to a paste. Mix thoroughly, and season with salt, pepper and lemon juice. Prepare some bread in the blazer as for anchovy toast; then spread with the sardine mixture and serve at once.

Curried Sardines.

Mix together one teaspoonful, each, of sugar and curry powder and a saltspoonful of salt. Put these into the blazer with one cup of cream and half a teaspoonful of lemon juice. Stir until the mixture is hot, then put into it ten or twelve sardines. In the mean time, heat some butter or oil in a second blazer, and in it sautÉ some bits of bread a little larger than the sardines, and round slices of tart apple. Serve each sardine on a bit of bread; pour a little of the sauce over the top and garnish with a round of apple. The slices of apple will keep their shape, if the apples be cored and then cut into rounds without paring.

Sardines.

Remove the skins and tails from about a dozen sardines and heat them in the oven. Heat some butter or oil in the blazer of one chafing-dish, and in it sautÉ some bits of bread of suitable shape to serve under the sardines. Put in the blazer of another chafing-dish, over hot water, the well-beaten yolks of four eggs, one teaspoonful, each, of tarragon vinegar, cider vinegar and made mustard, one-fourth a teaspoonful of salt and one tablespoonful of butter. Stir the sauce until it is quite thick, then serve the sardines on the bread with the sauce poured over them. Olives are agreeable with this dish.

Moulded Halibut with Creamed Peas.

Two chafing-dishes will be requisite for preparing this delicious luncheon dish.

Have ready one pound of raw halibut chopped very fine; beat the yolk of an egg, add to it one teaspoonful and a fourth of salt, one-fourth a teaspoonful of white pepper and a few grains of cayenne or paprica. Blend a teaspoonful of cornstarch with a little milk; then add milk to make two-thirds a cup, stir gradually into the egg and seasonings, and then very slowly into the fish. Lastly, fold into the mixture one-third a cup of thick cream, beaten until stiff. Butter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full. Set into the blazer, surrounded with boiling water; after the water is again boiling, turn down the flame so that the water will barely quiver, and let cook about twenty minutes. Prepare, in the mean time, in the second blazer, creamed peas. Turn the fish from the moulds and surround with the

Creamed Peas.

Have ready one can of peas, drained, rinsed, covered with boiling water and drained again. Melt two tablespoonfuls of butter; add one tablespoonful of flour with one teaspoonful of sugar and half a teaspoonful of salt; add the peas and one-third a cup of milk, stir, and let cook until the liquid begins to bubble.

PurÉe of Fish.

Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient. Add to the remnants of cold boiled white fish enough canned salmon to make two cups; chop fine and rub through a purÉe sieve. Cook together in the blazer two tablespoonfuls of butter, three of flour, one teaspoonful of salt and a dash of pepper. Add the milk gradually, and, when all is added and the contents of the blazer are boiling, put a few spoonfuls of the sauce into the fish and beat until smooth; add more sauce, and, when well diluted and smooth, turn the whole into the blazer. Stir, and let cook until very hot; then serve with crackers, split, buttered, and browned in the oven. These proportions give three pints of soup. Vegetable purÉes may be prepared in the same way.

Salt Codfish with Tomato Sauce.

SautÉ one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls of butter; add two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and one pimento, chopped fine; also, add one cup of tomato pulp, and, when the sauce boils, half a pound of "hatcheled" codfish, or any salt codfish picked into small pieces and freshened in one quart of cold water. Serve, while hot, with brownbread sandwiches, and pickles or pim-olas.

Salt Codfish in Cream Sauce.

Pick enough salt codfish into bits to make one cup. Let stand in cold water about half an hour. Make one cup of cream sauce, using one tablespoonful and a half of flour, two tablespoonfuls of butter and one cup of cream; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg. Serve upon rounds of toast, with olives, or plain lettuce, or tomato salad.

RÉchauffÉ of Fish.

Method.—Melt the butter in the blazer and toss about in it the macaroni and fish; add the seasonings and the tomato purÉe, which should be well reduced. Serve when thoroughly heated.

RÉchauffÉ of Fish, No. 2.

• 1 pint of cooked fish, flaked and seasoned.
• ¼ a cup of butter.
• ¼ a cup of flour.
• 1 cup of fish stock.
• 1 cup of cream and milk combined.
• ½ a teaspoonful of salt, if needed.
• 1 teaspoonful of anchovy paste.
• ½ a teaspoonful of paprica.
• 2 tablespoonfuls of oil.
• 2 tablespoonfuls of lemon juice.
• 1 tablespoonful of chopped parsley.

Method.—Marinate the fish while hot with salt, pepper, oil and lemon juice, adding, also, a few drops of onion juice, if desired. At serving-time make a sauce of the butter, flour, salt, paprica, stock and cream; add the paste and the fish, and, when the fish is thoroughly heated, turn down the flame of the lamp or set the blazer into hot water. Sprinkle with the parsley and serve.

Sardines on Toast.

Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls of flour and a dash of paprica, and stir until smooth and browned a little; then add half a cup of stock and half a cup of sherry; stir until thickened, then let simmer a few minutes, and add nearly a cup of sardines, from which the bones and skin have been removed and the flesh separated into small pieces. Let stand until very hot.

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