Have three eggs (yolks only) in a bowl with one pint of cream, beat well together and then add to lob- ster, gently shuffle the pan for two minutes, or until it thickens. 100 KIRMESS COOK BOOK. L0B8r£B NEWBURO. Mrs. Hamilton Vreeland. Gnt meat from five pounds of lobster in small pieces. Melt four tablespoonfnls butter and add lobster^ cook- ing slowly five minutes. Then add two tablespoon- fuls brandy and two of sherry and a slight grating of nutmeg, salt and pepper to taste. Simmer five min- utes longer, then add well beaten yolks of four eggs, and a half pint of cream. Cook a minute or so and it is ready for use. This may be kept hot for several hours in double boiler or place one kettle in larger one of hot water, covering tightly. LOBSTER NEWBURO✪ Lobster Newburg. Mrs. W. S. Qould, New York. One lobster cut in large pieces, two tablespoonfuls of butter, one tablespoon of flour, one teacup milk, one- half teacup cream, yolks of two eggs, red pepper, salt and black pepper to taste. Stir continually while cook- ing. Add sherry and serve hot. LOBSTER OROQUETTES. Mrs. Chas. A. Oreer, Rye, N. Y. Pick the meat from a lobster, mince finely and mix it with one heaping tablespoon of finely grated bread crumbs, two tablespooiifuls of thick cream, the strained juice of one lemon, one teaspoonful anchovy sauce, a little grated nutmeg, pepper and salt and stir over fire until it is very hot. Take it off, and mix in beaten yolk of one egg✪ Lobster Croquettes ai^d leave until cold. Shape the lob- FISH, OYSTERS, LOBSTERS, EtC. 101 ster preparation into croquettes or balls^ brush over with egg, roll in cracker and plunge into boiling fat and fry. When cooked^ drain on brown paper. Gar- nish with parsley and serve. CREAMED LOBSTER. Mrs. Oeo. Wilkinson. Take about five pounds of cold lobster and cut into small pieces. Put a quart of cream on stove with whole onion in. Let come to a boil and take out onion. Season with a tablespoon of butter and salt and pepper to taste, mix one heaping tablespoon of flour and one scant teaspoonful of mustard, together with one half cup of milk and stir into hot cream. Stir well until rich and creamy. Take off stove and put in lobster. Fix in small ba- kers, with bread crumbs on top, and cook in oven few minutes until browned. DEVILLED LOBSTER Mrs. W. V. Tojfey. Two lobsters, each weighing two and a half pounds. One pint cream or good milk, two tablespoonfuls of but- ter, two tablespoonfuls of flour, one tablespoonful of mustard. A speck of cayenne salt and pepper, one pint bread crumbs. After opening lobsters, cut the meat in small pieces. Boil cream, mix butter, flour, mustard and pepper. Add three spoonfuls of boiling cream. Stir all into the remaining cream. Cook two minutes. Add lobster, salt and pepper. Boil one minute. Fill ramakins, or the unbroken lobster shells. Sprinkle 102 KIRMESS CCX)K BOOK. bread crumbs on top and brown about ten minutes in hot oven. Garnish with watercress. LOBbTER OUTLSTS. Mrs. T. K. Egbert, New York. ✪ Creamed Lobster

AI-modernized reading of the original text

Have three eggs (yolks only) in a bowl with one pint of cream, beat well together and then add to lobster, gently shuffle the pan for two minutes, or until it thickens. LOBSTER NEWBURG. Mrs. Hamilton Vreeland. Cut meat from five pounds of lobster in small pieces. Melt four tablespoonfuls butter and add lobster, cooking slowly five minutes. Then add two tablespoonfuls brandy and two of sherry and a slight grating of nutmeg, salt and pepper to taste. Simmer five minutes longer, then add well beaten yolks of four eggs, and a half pint of cream. Cook a minute or so and it is ready for use. This may be kept hot for several hours in double boiler or place one kettle in larger one of hot water, covering tightly. LOBSTER NEWBURO. Mrs. W. S. Qould, New York. One lobster cut in large pieces, two tablespoonfuls of butter, one tablespoon of flour, one teacup milk, onehalf teacup cream, yolks of two eggs, red pepper, salt and black pepper to taste. Stir continually while cooking. Add sherry and serve hot. LOBSTER CROQUETTES. Mrs. Chas. A. Greer, Rye, N. Y. Pick the meat from a lobster, mince finely and mix it with one heaping tablespoon of finely grated bread crumbs, two tablespoonfuls of thick cream, the strained juice of one lemon, one teaspoonful anchovy sauce, a little grated nutmeg, pepper and salt and stir over fire until it is very hot. Take it off, and mix in beaten yolk of one egg and leave until cold. Shape the lob- ster preparation into croquettes or balls, brush over with egg, roll in cracker and plunge into boiling fat and fry. When cooked, drain on brown paper. Garnish with parsley and serve. CREAMED LOBSTER. Mrs. Geo. Wilkinson. Take about five pounds of cold lobster and cut into small pieces. Put a quart of cream on stove with whole onion in. Let come to a boil and take out onion. Season with a tablespoon of butter and salt and pepper to taste, mix one heaping tablespoon of flour and one scant teaspoonful of mustard, together with one half cup of milk and stir into hot cream. Stir well until rich and creamy. Take off stove and put in lobster. Fix in small bakers, with bread crumbs on top, and cook in oven few minutes until browned. DEVILLED LOBSTER Mrs. W. V. Toffey. Two lobsters, each weighing two and a half pounds. One pint cream or good milk, two tablespoonfuls of butter, two tablespoonfuls of flour, one tablespoonful of mustard. A speck of cayenne salt and pepper, one pint bread crumbs. After opening lobsters, cut the meat in small pieces. Boil cream, mix butter, flour, mustard and pepper. Add three spoonfuls of boiling cream. Stir all into the remaining cream. Cook two minutes. Add lobster, salt and pepper. Boil one minute. Fill ramakins, or the unbroken lobster shells. Sprinkle bread crumbs on top and brown about ten minutes in hot oven. Garnish with watercress. LOBSTER CUTLETS. Mrs. T. K. Egbert, New York.

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Lobster NewburgLobster Newburg (Another Variation)Lobster Newburg (Alternate)Lobster CroquettesCreamed LobsterLobster ChopsFried Soft-Shell CrabsDevilled LobsterLobster Outlets

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