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

Select even-sized small lobsters, supplying one for two portions. Cook them and leave in the juice until cold; when cold break the lobsters [be careful about the head shell], cut the shell in halves lengthwise, trim the tail end of the shells, leaving them perfect and all uniform in size; remove the meat from the claws, tail, and body [save the smallest claws for decoration]. Cut the meat in small pieces; mix it with Aurorian sauce and fill the shells. Decorate them with a row of oyster crab around each shell and in the center make a daisy of truffle with a yellow center. Arrange them in the form of a ring on a platter with the head out and in the center fill with fried oyster crabs that have been sprinkled with pepper and salt. Garnish with the small claws in between each shell and with some parsley at the sides. Serve as a luncheon dish or a cold fish entree for dinner. How to Fry the Oyster Crabs. Wash and rinse them well; leave them on a cloth to dry; put them in a frying basket; dip the basket in smoking-hot Mazola oil three times, one minute for each. Shake the basket; sprinkle them with pepper and salt. Hot and Cold Assorted Meat Dishes Boned Stuffed Chicken a la Gimo Pou let desosse farci a. la Gimo A large broiler about two and a half pounds, breast of a fowl for mousse, one fresh calPs tongue, a pint of cream, and a half pound of sausages. How to Make It. Singe, wash, and clean the chicken well; draw it and wash it thoroughly inside; pour a little hot water in the chicken to kill the blood. Break the backbone and press the chicken against the table so that it will remain flat to prevent it from rolling from one side to the other. Split the skin in the center of the breast and roll it to each side; cut away the white meat from the breast and clip out the breast bone. Make a chicken mousse from the breast of the fowl; add to it a half pound of sausages and put part of the mousse in the chicken. Take the calPs tongue that first has been cooked well and left in the juice until cold and remove the skin; stand it up into the chicken with the tip of the tongue to the back and the thick part of the tongue to the head of the chicken; place the meat from the breast of the chicken on both sides of the tongue with some mousse between. Fill with the mousse, making it look nice and plump. Draw the skin together around the filling; tie the legs and wings close to the body and roll it in a cheesecloth, then put it in some stock with carrots, onions, pepper, salt, and let it boil for one hour slowly. Untie the chicken from the cloth and put it in a double roaster with some of the stock and cook for about ten minutes until ready to serve. Carve the chicken by slipping the knife on both sides of the chicken from the back to the front close to the wing and legs by cutting and then with a sharp knife slice in straight even slices. Glaze the wings and the legs with a brown glaze. Place it on a platter and garnish all around with fried mushrooms, artichoke bottoms, and parsley. Serve it with a brown truffle sauce as an entree for dinner or also as the main course for lunch with green vegetables. Put cream sauce in a paper bag that holds a narrow tube and decorate the chicken with it as the illustration shows.