The national course in home economics

of butter, add one heaping tablespoonful of flour, stir and cook two minutes; add one and one-half cupfuls of milk, stir and cook to a thick, smooth sauce; season with one teaspoonful of salt, one-quarter of a teaspoonful of pepper; mix the yolks of two eggs with one-half a gill of cream, add them to the sauce, cook a few minutes, next add the lobster and one teaspoonful parsley chopped fine, stir two minutes over the fire. Fill this preparation in the lobster shells, sprinkle one teaspoonful grated bread-crumbs over each one and a few drops of melted butter. Place the shells in a shallow pan and bake ten minutes in a hot oven. How TO Arrange. — Cut a piece of bread oblong and toast, fasten this in the center of an oblong dish, and cover with parsley butter (butter mixed with parsley chopped fine), fasten the lobster claws with small skewers in the center on top of the bread, dress the lobster around, it garnish with small sprigs of parsley, and serve. Mrs. L. A. B. SAUCE FOR LOBSTER. Mix a salt-spoonful of raw mustard and a small pinch of salt and pepper smoothly with a dessert-spoonful of cold water; add gradually onequarter of a pint of best vinegar. Stir gently over the fire until the vinegar is hot, then put in two ounces of fresh butter, and serve. D. R. L. CREAMED LOBSTER. One pint milk, one lobster, four teaspoonfuls of butter, one-half teaspoonful salt, two tablespoonfuls of flour and a dash of cayenne pepper. Cut lobster in small dice, boil the milk, add the butter and flour and when smooth add lobster and seasoning; simmer ten minutes. Serve on toast. Fifth Avenue Hotel. LOBSTER A LA ATLANTIC CITY. One lobster, one quart of milk, six crackers, split and buttered; one teaspoonful of salt, a dash of cayenne pepper, two tablespoonfuls of butter rolled in one of flour. Scald milk, stir in seasoning, add butter and flour; cook three minutes, add lobster. Simmer five minutes. Line a tureen with crackers; serve with sliced lemon. Chef. LOBSTER STEW. Cut a lobster into small squares, cook slowly in fresh butter, adding a cup of cream sauce. Pour in some Worcestershire sauce, and a little curry-powder. Salt and pepper and serve on slices of thin, crisp, buttered toasL Mrs. P. J. Simmons LOBSTER PATTIES. One tablespoonful of lobster meat cut into dice, six mushrooms, one truMe, one tablespoonful of butter, one teaspoonful of flour, one-half cupful of cream, salt, cayenne. Put a tablespoonful of butter into a saucepan and when melted add one level tablespoonful of flour; cook, but not brown; add slowly the stock and stir until perfectly smooth; then add the cream; after it begins to thicken add the lobster meat, the chopped truffle and mushrooms. Season highly. Let simmer for five minutes. This must be creamy, but not too soft. Have ready rich puff pattie shells; fill and serve at once. A. R. A. LOBSTER CROQUETTES.