The Landmarks club cook book

Butter a platter and pour the mixture on it to the thickness of an inch. Make perfectly smooth with a knife and set away to cool. When cool cut in oblong pieces, dip in beaten egg and then the bread crumbs, being sure to have every part covered. Place in frying basket and plunge in boiling hot lard. Fry a rich brown. Canned lobster can be used. Miss Maurice. LOBSTER NEWBERG. Cut the meat of a large boiled lobster into pieces, a little less than an inch square. Rub the yolks of two hard-boiled eggs to a smooth paste with a tablespoon of cream. Cook together in a saucepan, two tablespoons of butter and a heaping' dessertspoon of flour. Stir into this the paste made of the yolks, then slowly a cupful of cream, to which a pinch of soda has been added. When the cream has reached the boiling point, add the lobster meat, a pinch each of salt, red pepper and ground mace. .Stir over the fire a minute or two, add a wineglass of sherry and serve. Mrs. Von Schmidt. LOBSTER RAMEKINS. Take a boiled lobster and cut into dice. Put into a saucepan two and a half tablespoons butter, well thickened, add the lobster with half cup strained tomato, quarter cup stock. Cook fifteen minutes with half box mushrooms. Season with salt and cayenne pepper. Lastly add half glass sherry. Serve in ramekins or paper cases. Mrs. K. Woltkrs. DELMONICO OYSTERS. Two quarts of oysters (canned oysters can be used), washed and drained. Melt one cup of butter, add to the oysters and let come to a boil. Take from the stove and add one cupful of cream or milk, one tablespoonful of flour in a little milk to thicken ; season with pepper and salt to taste. Put back on stove and let come to a boil again, then add the yolks of three well beaten eggs, pour immediately over hot butterd crackers or toast. Miss Maurice. FRIED OYSTERS. Dry oysters, dip in egg and cracker crumbs, drop in deep hot fat. Drain on brown (butcher) paper. They will be dry and crisp. Mrs. Jerry Conroy. FRICASSEED OYSTERS AND MUSHROOMS. Thirty oysters, one cup mushrooms sliced, one tablespoonful flour, three gills cream, yolk of one egg, salt and pepper. Cooktogether butter and flour over hot water. Pour upon them the cream, put in the oysters and mushrooms, stir in the eggs very slowly. Unless done with caution, will curdle. Cook only a moment until the raw egg becomes creamy. Mrs. Bonsall. OYSTERS A LA POULETTE. Put one dozen freshly opened oysters in a saucepan with their juice ; add half a pinch of salt and some pepper ; parboil for three minutes. In another saucepan mix two ounces of good butter with one tablespoonful of flour ; stir it on the fire until hot; add to the juice of oysters; let boil two minutes. Mix the yolks of three eggs in a half cup of sweet cream, and the juice of half a lemon. Pour it gradually in the saucepan, being careful not to boil it again. Mix the oysters with a little finely chopped parsley; pour the sauce over, stirring slightly, and serve very hot on triangular pieces of fried toast. Mrs. a. Haas. OYSTER RAREBIT.