Open two dozen Eastern oysters, save the liquid. Put in a saucepan one quart of canned tomatoes, salt and pepper, parsley, thyme and small piece of bay leaf tied together in the liquid of the oysters and set to boil gently for half an hour. Strain through a sieve and add a piece of butter the size of an egg. Have six pota- toes baked, put the middle part of the potatoes into a bowl with four tablespoonfuls of cream, butter size of a walnut✪ Oysters, Duchesse Style, salt to taste, beat with a fork to the consist- ency of mashed potatoes. If not moist enough add a little milk. Take a porcelain (shallow) dish that you can trust to the fire and also send to the table. With the potatoes make a border all around about two and one-half inches high; put the oysters in the center; pour over the tomato sauce, cover with crumbs of toasted bread and little pieces of butter here and there; set in a moderate oven for ten or fifteen minutes. Be careful not to pour any sauce over the potatoes ; have some little squares of bread fried in butter, and use them to decorate the border of the dish. 40 The Complete Cook Book. LOBSTER. In purchasing lobster choose those heavy for their size, fully alive and with bright eyes. Kill by plung- ing them in a large kettle full of hot water, then bring the water rapidly to a boil. In this way they are smothered quickly without suffering. Hen lobsters are in special request for soups and sauces, on account of the spawn, which becomes a brilliant red on boiling. A medium-sized lobster should boil a half-hour, a larger one three-quarters. When done and cool twist off the claws, and separate the tail from the body, care- fully shake out the "tom-alley" (this is the liver of the lobster and may be known by its greenish color), also the coral. Remove the body shell, pick all the white meat from the cells, rejecting the stomach, which is found immediately under the head. Split the tail shell so that the meat may be taken out in one solid piece; now split this meat in the center, and you will uncover a little vein running its entire length. This is the in- testine and must be thrown away. The stomach, or lady, the vein, and the spongy fingers between the body and shell are the only parts not eatable. The claws should be cracked and all the meat taken from them. A DAINTY WAY TO SERVE LOBSTER. Take one fresh lobster — or one can of lobsters — season well with salt, pepper and cayenne, then pick all to pieces, heat a little railk, soak bread in it while hot — almost as much as lobster — and a lump of butter the size of a walnut, mix well, form into chops, roll in bread crumbs and beaten egg, and fry in half cottoleue and butter. When done stick claws in the end and serve. LOBSTER A LA NEWBERG. Take the meat of two or more lobsters ; cut into dice, one and a half pieces sliced truflBes, saute in butter a few minutes; do not let butter brown; then add three- fourths of a cup of Madeira wine and reduce to one- half; beat a cupful of cream with six yolks of eggs, add it to the lobster, shuffle about till thick and serve in a The Complete Cook Book. 41 tureen very hot. Should you want to keep the New- barg to serve again, use the yolks of eight boiled eggs mashed through a sieve, but thicken the sauce with roux and don't use the raw eggs; try it. You can use it a week later. LOBSTEK A LA NEWBERG. One can of lobster, half a pint of cream, half a pint of sherry. Heat these in a double boiler or chafing dish, putting in lobster. Take several tablespoonfuls of liquid out and mix a heaping tablespoonful of flour with it and add to the lobster. Cool about two min- utes, and add salt and red pepper to taste. LOBSTER A LA NEWBERG✪ Lobster a la Newberg.

AI-modernized reading of the original text

Open two dozen Eastern oysters, save the liquid. Put in a saucepan one quart of canned tomatoes, salt and pepper, parsley, thyme and small piece of bay leaf tied together in the liquid of the oysters and set to boil gently for half an hour. Strain through a sieve and add a piece of butter the size of an egg. Have six potatoes baked, put the middle part of the potatoes into a bowl with four tablespoonfuls of cream, butter size of a walnut, salt to taste, beat with a fork to the consistency of mashed potatoes. If not moist enough add a little milk. Take a porcelain (shallow) dish that you can trust to the fire and also send to the table. With the potatoes make a border all around about two and one-half inches high; put the oysters in the center; pour over the tomato sauce, cover with crumbs of toasted bread and little pieces of butter here and there; set in a moderate oven for ten or fifteen minutes. Be careful not to pour any sauce over the potatoes ; have some little squares of bread fried in butter, and use them to decorate the border of the dish. 40 The Complete Cook Book. LOBSTER. In purchasing lobster choose those heavy for their size, fully alive and with bright eyes. Kill by plunging them in a large kettle full of hot water, then bring the water rapidly to a boil. In this way they are smothered quickly without suffering. Hen lobsters are in special request for soups and sauces, on account of the spawn, which becomes a brilliant red on boiling. A medium-sized lobster should boil a half-hour, a larger one three-quarters. When done and cool twist off the claws, and separate the tail from the body, carefully shake out the "tom-alley" (this is the liver of the lobster and may be known by its greenish color), also the coral. Remove the body shell, pick all the white meat from the cells, rejecting the stomach, which is found immediately under the head. Split the tail shell so that the meat may be taken out in one solid piece; now split this meat in the center, and you will uncover a little vein running its entire length. This is the intestine and must be thrown away. The stomach, or lady, the vein, and the spongy fingers between the body and shell are the only parts not eatable. The claws should be cracked and all the meat taken from them. A DAINTY WAY TO SERVE LOBSTER. Take one fresh lobster — or one can of lobsters — season well with salt, pepper and cayenne, then pick all to pieces, heat a little milk, soak bread in it while hot — almost as much as lobster — and a lump of butter the size of a walnut, mix well, form into chops, roll in bread crumbs and beaten egg, and fry in half cottoleue and butter. When done stick claws in the end and serve. LOBSTER A LA NEWBERG. Take the meat of two or more lobsters ; cut into dice, one and a half pieces sliced truffles, saute in butter a few minutes; do not let butter brown; then add threefourths of a cup of Madeira wine and reduce to onehalf; beat a cupful of cream with six yolks of eggs, add it to the lobster, shuffle about till thick and serve in a The Complete Cook Book. 41 tureen very hot. Should you want to keep the Newbarg to serve again, use the yolks of eight boiled eggs mashed through a sieve, but thicken the sauce with roux and don't use the raw eggs; try it. You can use it a week later. LOBSTER A LA NEWBERG. One can of lobster, half a pint of cream, half a pint of sherry. Heat these in a double boiler or chafing dish, putting in lobster. Take several tablespoonfuls of liquid out and mix a heaping tablespoonful of flour with it and add to the lobster. Cool about two minutes, and add salt and red pepper to taste. LOBSTER A LA NEWBERG.

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