First the ingredients : — A lobster; and if there is any coral in it, take it out, and make some lobster butter with it, as it will do no good to the salade. This lobster butter will keep, and enable you at a future period to make lobster sauce in a hurry out of a preserved tin of lobster; and this cannot be done without lobster butter. Next, some fresh lettuces (French are by far the best for mayonnaise salades), two fresh eggs — as we are only going to describe how to make enough for about four persons — some oil, and a little parsley. We will also suppose the house to contain some vinegar, a bottle of capers, a bottle of anchovies, and a bottle of olives, at the same time reminding timid housekeepers that these latter will do over and over again, and that probably a shilling bottle of each will last a twelvemonth. We will now describe how a cook ought to proceed in order to make a good lobster salade. To Make Dishes Look Nice. 6i The first thing she would do would be to put an egg in a saucepan, and boil it for twenty minutes or so, and then place it in cold water to get cold. Next, take a couple of anchovies out of the bottle, and put them on a plate (putting the bottle back in the cup- board 3 for if you get in the habit of putting each thing by in its place as you use them, you will never get into a muddle). Next, take a small penknife, and cut the anchovy open longways, and carefully remove the bone 3 if this is done properly, each anchovy will make four fillets or thin strips varying from two to three inches 3 wash them thoroughly in cold water, to remove all the salt and soft part. Dry them, and roll them up, as they look at times too much like worms if not rolled. Next, take a tea-spoonful of capers, and drain them carefully on a cloth, in order to thoroughly remove the vinegar in which they have been preserved. Next, take six olives, and stone them. This is done by cutting a strip off them as thick as you can, keep- ing the edge of the knife scraping the stone the whole time. As a rule, the olive will look round after the stone is taken out, but of course they have no ends to them. A little practice will enable the cook to cut out the stone quite bare, leaving the flesh, so to speak, of the olive in one piece, which curls up again, and looks like an olive that had never been touched. These directions may to some seem unnecessarily 62 Common-sense Cookery. minute ; but then we are writing for others who perhaps have never seen an olive except in a bottle in the grocer’s window, and then they thought them preserved plums. Next, chop up not too finely a little piece of bright- green parsley✪ Lobster Salade; enough to cover a threepenny-piece when chopped is quite sufficient.

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First the ingredients : — A lobster; and if there is any coral in it, take it out, and make some lobster butter with it, as it will do no good to the salade. This lobster butter will keep, and enable you at a future period to make lobster sauce in a hurry out of a preserved tin of lobster; and this cannot be done without lobster butter. Next, some fresh lettuces (French are by far the best for mayonnaise salades), two fresh eggs — as we are only going to describe how to make enough for about four persons — some oil, and a little parsley. We will also suppose the house to contain some vinegar, a bottle of capers, a bottle of anchovies, and a bottle of olives, at the same time reminding timid housekeepers that these latter will do over and over again, and that probably a shilling bottle of each will last a twelvemonth. We will now describe how a cook ought to proceed in order to make a good lobster salade. To Make Dishes Look Nice. 6i The first thing she would do would be to put an egg in a saucepan, and boil it for twenty minutes or so, and then place it in cold water to get cold. Next, take a couple of anchovies out of the bottle, and put them on a plate (putting the bottle back in the cup- board 3 for if you get in the habit of putting each thing by in its place as you use them, you will never get into a muddle). Next, take a small penknife, and cut the anchovy open longways, and carefully remove the bone 3 if this is done properly, each anchovy will make four fillets or thin strips varying from two to three inches 3 wash them thoroughly in cold water, to remove all the salt and soft part. Dry them, and roll them up, as they look at times too much like worms if not rolled. Next, take a tea-spoonful of capers, and drain them carefully on a cloth, in order to thoroughly remove the vinegar in which they have been preserved. Next, take six olives, and stone them. This is done by cutting a strip off them as thick as you can, keep- ing the edge of the knife scraping the stone the whole time. As a rule, the olive will look round after the stone is taken out, but of course they have no ends to them. A little practice will enable the cook to cut out the stone quite bare, leaving the flesh, so to speak, of the olive in one piece, which curls up again, and looks like an olive that had never been touched. These directions may to some seem unnecessarily 62 Common-sense Cookery. minute ; but then we are writing for others who perhaps have never seen an olive except in a bottle in the grocer’s window, and then they thought them preserved plums. Next, chop up not too finely a little piece of bright- green parsley; enough to cover a threepenny-piece when chopped is quite sufficient.

Common-sense papers on cookery