LOBSTER SAUSAGES.— 'Mince fine and pound the flesh from a freshly-boiled lobster, with 2 oz. of ibutter, a little salt, cayenne, and pounded mace, and 5^ of the coral,✪ Lobster Sausages which has been pounded separately, and pressed through a hair sieve. Shape the mixture into roll-like sausages, sprinkle the rest of the coral over them and place in an oven with a moderate fire until they are quite hot. Serve on a folded napkin, and garnish with lettuce leaves. — Mrs. C. J. Jeffries, Winnetka, 111. SCALLOPED LOBSTERS.— Cover the bottom of a baking- dish with fine bread crumbs. On this put a layer of lobster, and 240 FISH season with pepper and salt; add another layer of crumbs, another of lobster, and so on, until the dish is filled. Moisten with milk, and strew with bits of butter✪ Scalloped Lobsters, and bake about 20 minutes. — Mrs. L, N. Powell, 3513 S. Dearborn St., Chicago, 111. LOBSTER WITH TOMATO SAUCE.— 1 medium-sized lob- ster, 1 slice of onion, 1 tablespoon of butter, 1 tablespoon of flour, 5^ pt. of strained tomato, 1 bay leaf, 1 level teaspoon of salt, 1 saltspoon of pepper✪ Lobster with Tomato Sauce. Put the bay leaf, onion, salt and pepper into the tomato; cook slowly for 5 minutes. Rub together the butter and flour; add gradually the tomato; bring to a boiling point, and stand over hot water. Open the lobster, and cut into inch squares. Strain the tomato sauce; add to it the lobster; cover, and place over hot water for 15 minutes, and it is ready to serve. Garnish the dish with triangular pieces of toasted bread. — Mrs. Thomas Perkins, 3747 S. Wabash Ave., Chicago, 111. COLD LOBSTER.— Take off the large claws and crack the shell lightly without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the center, and the tail and claws ar- ranged around it. Garnish with parsley. Use salt, cayenne, mus- tard, salad-oil✪ Lobster in Tomato Sauce with it. — Mrs. C. J. Jeffries, Winnetka, 111. BAKED FRESH MACKEREL,— Lay for ^ an hr. in olive oil and lemon juice. Lay thin slices of pork upon the grating of a baking-pan, put the mackerel on the pork, sprinkle lightly with salt and pepper, and bake in a hot oven for 25 minutes. Serve with tomato sauce✪ Baked Fresh Mackerel. — Mrs. Jas. Moore, 4412 S. Dearborn St., Chicago, 111. BOILED SALT MACKEREL.— Soak the mackerel over night. Boil in a napkin in clear water, drain, and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes✪ Boiled Salt Mackerel. — Mrs. E. D. Kelley, Winnetka, 111. BROILED FRESH MACKEREL.— Draw wash and cut off the head of a mackerel. Rub over with salt, and let stand for 1 hr. Rub a gridiron with ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley✪ Broiled Fresh Mackerel, and serve very hot.— Mrs. E. D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK 241 SPICED MACKEREL OR TROUT.— Take % teaspoon of allspice, salt, cinnamon, cloves, and pepper, and enough vinegar to cover the fish✪ Spiced Mackerel or Trout. Cook until vinegar is all absorbed, in a moderate oven; about 2 hrs. — Mrs. D. E. Gentry, Glencoe, 111.

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LOBSTER SAUSAGES.— 'Mince fine and pound the flesh from a freshly-boiled lobster, with 2 oz. of ibutter, a little salt, cayenne, and pounded mace, and 5^ of the coral, which has been pounded separately, and pressed through a hair sieve. Shape the mixture into roll-like sausages, sprinkle the rest of the coral over them and place in an oven with a moderate fire until they are quite hot. Serve on a folded napkin, and garnish with lettuce leaves. — Mrs. C. J. Jeffries, Winnetka, 111. SCALLOPED LOBSTERS.— Cover the bottom of a baking- dish with fine bread crumbs. On this put a layer of lobster, and 240 FISH season with pepper and salt; add another layer of crumbs, another of lobster, and so on, until the dish is filled. Moisten with milk, and strew with bits of butter, and bake about 20 minutes. — Mrs. L, N. Powell, 3513 S. Dearborn St., Chicago, 111. LOBSTER WITH TOMATO SAUCE.— 1 medium-sized lob- ster, 1 slice of onion, 1 tablespoon of butter, 1 tablespoon of flour, 5^ pt. of strained tomato, 1 bay leaf, 1 level teaspoon of salt, 1 saltspoon of pepper. Put the bay leaf, onion, salt and pepper into the tomato; cook slowly for 5 minutes. Rub together the butter and flour; add gradually the tomato; bring to a boiling point, and stand over hot water. Open the lobster, and cut into inch squares. Strain the tomato sauce; add to it the lobster; cover, and place over hot water for 15 minutes, and it is ready to serve. Garnish the dish with triangular pieces of toasted bread. — Mrs. Thomas Perkins, 3747 S. Wabash Ave., Chicago, 111. COLD LOBSTER.— Take off the large claws and crack the shell lightly without disfiguring the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the center, and the tail and claws ar- ranged around it. Garnish with parsley. Use salt, cayenne, mus- tard, salad-oil with it. — Mrs. C. J. Jeffries, Winnetka, 111. BAKED FRESH MACKEREL,— Lay for ^ an hr. in olive oil and lemon juice. Lay thin slices of pork upon the grating of a baking-pan, put the mackerel on the pork, sprinkle lightly with salt and pepper, and bake in a hot oven for 25 minutes. Serve with tomato sauce. — Mrs. Jas. Moore, 4412 S. Dearborn St., Chicago, 111. BOILED SALT MACKEREL.— Soak the mackerel over night. Boil in a napkin in clear water, drain, and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes. — Mrs. E. D. Kelley, Winnetka, 111. BROILED FRESH MACKEREL.— Draw wash and cut off the head of a mackerel. Rub over with salt, and let stand for 1 hr. Rub a gridiron with ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley, and serve very hot.— Mrs. E. D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK 241 SPICED MACKEREL OR TROUT.— Take % teaspoon of allspice, salt, cinnamon, cloves, and pepper, and enough vinegar to cover the fish. Cook until vinegar is all absorbed, in a moderate oven; about 2 hrs. — Mrs. D. E. Gentry, Glencoe, 111.

The Cook County cook book