Mrs. Ericsson Hammond's salad appetizer cook book...

Select three small live lobsters. Put them in boiling hot water with some salt and cook from eighteen to twenty minutes, leaving in the juice until cold. When cold open the lobsters; be careful not to break the shell. Take out the meat carefully, remove the sandbag, etc. Save the fat of the lobster and the roe if any. Shred the meat in Julienne style and string beans cooked very green cut the same way, also lettuce and the cooked whites of eggs and truffles. Mix with some mayonnaise dressing well seasoned. Cut the shells in halves lengthwise, making six shells. Trim them all around, making them the same size in a nice shape. Take a piece of the tail, one for each shell, putting it on the opening of the shell and fill with the salad. Spread with mayonnaise dressing on the top. Garnish them with rows every other on a bias, truffles and roe. Place them on a bed of lettuce in form of ring on the platter with a crisp lettuce in the center, and in between each shell raise one of the small claws. This is a complete salad. Lobster Salad in Aspic a la Lillian Salade d’ Homard en Aspic a la Lillian For Eight Persons One large lobster, one quart of oysters, a quarter of a pound oyster crabs, one head of lettuce, four spoons of whipped cream, one package of Cox’s gelatine, six spoons of dissolved gelatine, two cups of tomato juice, two cups of mayonnaise dressing, one cup of finely ground spinach, pepper and salt to taste. Four cups Mazda. How to Make It. Put the lobster in hot water, cook it from eighteen to twenty-two minutes and leave in the juice until cold. Wash the spinach well and cook it, then press out the water and put it through a machine three times. Make the mayonnaise dressing and put the oysters on the stove in their own liquid with some lemon juice, add pepper and salt and let them come to a boil; leave in their own liquid until cold. Put the oyster crabs in a frying basket that first has been well cleaned and dip in the smoking hot oil three times, a second in between each time. Shake the basket with them and sprinkle with pepper and salt; leave on paper until cold. Open the lobster over a deep dish to get the juice from it and take the meat out. Clip the tail open so that you can get the whole tail out perfect and also the claws. Take the juice from the lobster and some of the water it has cooked in and measure two cups; add the tomato juice and the package of gelatine and mix well. Season it with pepper and salt and clear it with the white of an egg and strain through a fine cloth. Put an oblong fancy mould on chopped ice and glaze it with aspic. Cut the lobster tail in slices across and put the tail in lengthwise in the center of the mould with the red part down and the inside of the tail up, then glaze with aspic. Cut the hard part away from the oysters and drain them on a cloth. Arrange them carefully all around the lobster, tail, one joining the other, and drip some aspic on them; around the edge of the mould put some oyster crabs. Put some cold aspic1 over the whole and fill with the spinach. Leave stand until readyj to serve and dip in warm water. Turn out on a platter and gar¬ nish with lettuce leaves all around; put some oyster crabs on each lettuce leaf and in between each garnish with the small lobster claws.