Miss Parloa's kitchen companion

Lobster Newburg may be served as a fish course in a dinner or luncheon. A garnish of triangular bits of puff paste may be added, or the lobster may be served on toast. No mode of cooking lobster gives a more delicate or elegant dish. Special care must be taken to stir the mixture constantly after the cream and beaten eggs are poured over the lobster until the frying-pan is taken from the fire. Lobster Cutlets. For one dozen cutlets use one pint of lobster meat chopped rather fine, half a pint of cream or chicken stock, a generous table-spoonful of flour, three table-spoonfuls of butter, one of lemon juice, one-fourth of a teaspoonful of white pepper, one-sixth of a teaspoonful of cayenne, one level table-spoonful of salt, four eggs, some crumbs for breading, and the tips of twelve of the small claws. Mix the salt and pepper with the chopped lobster. Put the cream or stock on to boil. Mix the flour and butter, and stir into the boiling cream. Cook for one minute, stirring all the while. Now add the lobster. Stir well, and cook for three minutes. Next add two of the eggs, well beaten. Stir quickly, and take from the fire instantly. Stir in the lemon juice, and spread the mixture on a platter to cool. When it is cold, sprinkle a board with fine bread crumbs, and put a soup-plate full of crumbs on one corner of the board. Beat two eggs in a second soup-plate. Butter a cutlet-mould, and sprinkle it generously with fine crumbs. Pack it full of the prepared lobster. Turn the cutlet out on the board, and line the mould again with crumbs, proceeding as before. When all the cutlets have been formed, cover them with the beaten egg and crumbs. Now stick a small claw into the small end of each cutlet. Fry for about a minute and a half. Drain on brown paper, and arrange in a circle on a warm napkin, putting a teaspoonful of Tartar sauce in the centre of each cutlet. Or they may be arranged on a warm dish, and anchovy sauce be poured around them. Shrimps Baked in Bell Peppers. Use for this dish one dozen green bell peppers, one quart of picked shrimps, one teacupful of grated bread crumbs, two table-spoonfuls of butter, one teaspoonful of mixed mustard, one-fourth of a teaspoonful of pepper, one-eighth of a teaspoonful of celery seed, a slight grating of nutmeg, one egg, and some salt, unless the fish themselves be salty. Cut the stem ends from the peppers, and then cut out the seeds and veins, — the " hot " parts. Soak the cleaned peppers in cold water for half an hour. Beat the butter to a cream, and then beat into it the seasonings and the egg. Next add the crumbs. Mix these ingredients well, and add them to the shrimp. Drain .the peppers at the end of the half-hour, and stuff them with the prepared shrimp. Arrange them in a pan with the open side up. Cook in a hot oven for twenty minutes. This dish may be served as an entree or as a fish course in a dinner or luncheon. Crabs may be prepared in the same manner as shrimp. Escaloped Shrimps. If there be half a dozen persons in the family, use a quart of shelled shrimps, a pint of cream, two tablespoonfuls of butter, one table-spoonful of flour, one-fifth of a teaspoonful of cayenne, one pint of grated bread crumbs, and salt and pepper to suit the taste.