The Landmarks club cook book

Cut half pound of lobster into small dice. Put two ounces of butter into stew-pan ; when it bubbles, sprinkle in two ounces of flour. Cook it, then pour in a cup of boiling cream and the lobster dice. Stir until scalding hot, then remove from the fire; when slightly cooled stir in the beaten yolks of three eggs, a grating of nutmeg, little cayenne and salt to taste. Return the mixture to the fire, stir long enough to well set the egg. Butter a platter on which put the lobster about half an inch thick ; place on ice for two or three hours, then form it into chops, pointed at one end, turn in bread crumbs, egg and crumbs again, fry in boiling lard ; stick a claw in each one. Mrs. E. Wolters. CREAMED LOBSTER. One cupful lobster meat cut in dice, one tablespoon ful butter, one tablespoonful flour, one cupful milk or cream, one teaspoonful salt, dash cayenne pepper, yolks two eggs. Put the butter in a saucepan, when melted add flour. Cook a few minutes, but not brown ; add the milk or cream and stir until perfectly smooth. To this add two yolks beaten and stir, then add the meat. Season. Mix carefully with a wooden spoon so as not to break the meat. The filling should be very creamy. Mrs. L. W. Blinn. LOBSTER WITH CURRY. Pick out all the meat from two good sized, fine freshly boiled and split lobsters. Cut the meat up in one-inch length equal pieces. Have a saucepan on the hot range with an ounce of very good butter; add the lobster to it and let cook for five minutes. Season with one pinch of salt and a half pinch of pepper. Place in a bowl one tablespoonful of Indian curry, with half a wine glassful of good white wine, mix well together, then pour it into the lobster. Cook for two minutes. Add two gills of hot Allemande sauce ; shuffle briskly one min- ute longer. Make a border of fresh boiled rice all around the hot dish ; dress the lobster right in the center and serve hot. Mrs. L. A. Grant. CREAMED LOBSTER. Four lobsters boiled and cut in half, being careful not to split the shell. Remove the meat, clean thoroughly and stew. One-quarter onion grated, three eggs, two tablespoonfuls of flour, one tablespoonful of butter, one and one-half cups of boiling water. Put the butter on the stove in a saucepan, add the onion, then flour, stir well, then add boiling water, cook five minutes. Take off the stove and add the well beaten eggs, mix well into this the lobster and season. Wash the shells, fill with the preparation, add little lumps of butter on top of each and sprinkle with bread or cracker crumbs and bake until brown. Frances Widnev Workman. LOBSTER CUTLETS. A lobster weighing two and one-half or three pounds, three tablespoonfuls butter, half cupful of stock (or cream or milk), one heaping tablespoon ful of flour, a little cayenne, salt, a scant pint of bread crumbs, two eggs, beaten, twelve sprigs parsley chopped fine. Cut the meat of lobster into fine dice and season with pepper and salt. Put the butter on to heat, add the flour, and when smooth add the stock (or cream dr milk) and one well beaten egg ; season. Boil up once, add the lobster, and take from fire immediately. Now add a tablespoonful of lemon juice.