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In making them, meat of a lobster weighing two and one-half pounds cut into small dice and seasoned with salt and pepper, then one heaping tablespoon of flour added to three tablespoons of butter which has been heated. When the butter and flour are smooth, a half cup of cream, one well-beaten egg, and salt and pepper mixed with it. When this boils up once, the lobster is added, the mixture taken from the fire and one tablespoon of lemon juice added. The mixture is then poured upon a flat dish and set away to cool. When cold, a tin cutlet mould is buttered and sprinkled with bread-crumbs. The cold mixture is pressed into the mould and then turned out. This continue until all the cutlet mixture is used. The mould only buttered once, being well crumbed each time. The cutlets are now dipped in beaten egg and then in bread-crumbs, and placed in a frying-basket and plunged into boiling fat for about two minutes. Put part of a small claw in each one to represent the bone in a cutlet. LOBSTER CROQUETTES. Prepare the same as for cutlets, shaped into croquettes. LOBSTER AND CHICKEN CURRY. Use any cold cooked chicken, cut in small pieces, and a lobster removed from the shell, and cut the bits of equal size; peel and slice six white onions, put them in a saucepan with two tablespoons of butter, and stir them occasionally until they begin to brown; then add the chicken and lobster, a heaping tablespoon of curry powder, enough boiling water to cover these ingredients, and a palatable seasoning of salt and pepper; let the curry cook gently for half an hour; meantime put a cup of rice over the fire in salted, boiling water, and boil it steadily for twenty minutes; then drain off all the water, and set the saucepan in the oven to dry the rice; serve the curry and rice together. WATER-TURTLES, OR TERRAPINS. Land-terrapins, it is hardly necessary to say, are uneatable, but the large turtle that frequents our mill-ponds and rivers can be converted into a relishable article of food. Plunge the turtle into a pot of boiling water, and let him lie there five minutes. You can then skin the under part easily, and pull off the horny parts of the feet. Lay him for ten minutes in cold water, then put him in more water, slightly salted, boil until the shells begin to separate at the side; then carefully take away the legs and the meat attached to [illustration: SHELL FISH. 91] the tail; save the eggs, if the terrapin contains any; if not, make egg-balls according to the directions already given, avoiding the breaking of the gall and rejecting the large intestine which lies near the tail; cut the terrapin meat and the livers in inch pieces, and put them in a saucepan with a quart of water to a quart of terrapin meat, including the eggs and liver; add six whole cloves, one grated nutmeg, and half a pound of butter; place the saucepan over the fire, and stew the terrapin gently for half an hour; meantime brown a tablespoon of flour in the oven, and add it to the terrapin with a tablespoon of sugar; add also the juice of a large lemon, cayenne pepper and salt to a palatable point; after it is cooked a half hour add to the quantity of terrapin mentioned above a half pint each of port wine and sherry; return the saucepan to the fire just long enough to heat; then serve the terrapin with a garnish of slices of lemon.