The household (of the Detroit free press)

Extract the meat from a boiled lobster, as for salad, and mince it finely ; reserve the coral. Season highly with mustard, cayenne, salt, and some pungent sauce. Toss and stir until it is well mixed, and put into a porcelain saucepan (covered) with just enough hot water to keep it from burning. Rub the coral smooth, moistening with vinegar until it is thin enough to pour easily, then stir into the contents of the saucepan. It is necessary to prepare the dressing before the lobster-meat is set on the fire. It ought to boil up but once before the coral and vinegar are put in. Next stir in a heaping spoonful of butter, and when it boils again, take the pan from the fire. Too much cooking toughens the meat. This is a famous supper dish for sleighing parties. STEWED LOBSTER. Take the meat from a boiled lobster, cut it up small and put it into a stewpan with just enough water to keep it from burning and to make the gravy ; let it simmer five minutes, add a teaspoonful good butter, salt and pepper to taste, heat to boiling and serve hot. LOBSTER CROQUETTES. To the meat of a well-boiled lobster, chopped fine, add pepper, salt, and mace if liked ; mix with this one-quarter as much bread crumbs, well rubbed, as you have meat ; make it into pointed balls, with two tablespoonfuls of melted butter; roll these in beaten eggs, then in cracker dust, and fry in butter or sweet lard. Serve dry and hot and garnish with crisp parsley. This is a delicious supper dish or entree at dinner. LOBSTER SALAD. Pick the meat from the shell, cut into nice square pieces, cut up some lettuce and mix. Make a dressing of four tablespoonfuls of oil, two of vinegar, one of mustard, the yolks of two eggs, and pepper and salt to taste. Rub smooth together forming a creamy looking sauce, and cover the lobster with it. Garnish with sliced cucumber pickles, egg-rings, parsley and cold beet cut in fancy shapes. BROILED OYSTERS. If you have a wire gridiron, with the wires close enough together to prevent the oyster from dropping through, small ones can be broiled without much trouble. They do not need to be turned over. When done lay them on slices of buttered toast ; pepper and salt and butter them. BROILED OYSTERS ON TOAST. Use a double gridiron made of wire, and cook over a perfectly clear fire ; grease the gridiron well with the best of table butter ; spread the oysters on one-half of the gridiron and carefully fold the other half of the gridiron down on them ; place them over a clear fire and broil. Do this as quickly as possible, first on one side and then on the other. During the cooking turn the oysters in this way once, and only once ; be very careful not to let them burn or become overdone ; have ready some of the sweetest and freshest table butter, already melted ; on this butter have a little salt and cayenne pepper, also, some of the juice of a lemon ; have ready, also, the toast, slightly moistened in rich cream and well buttered with the choicest of butter ; have the toast cut in small slices, not only half, but quarter slices ; on these deposit the oysters, with a little of the melted butter on each ; garnish tastefully with the best of olives and some of the greenest sprigs of fresh parsley. Serve very, very hot. ESCALLOPPED OYSTERS.