The new practical housekeeping

etc., before cooking. The meat is often picked from shell before sent to table and served with salt, pepper, lemon juice or vinegar or any good table sauce, or heat it in White Sauce, or with butter, vinegar and a rather high seasoning. Broiled Lobster. — Cut tail part of lobster in two, rub a little sweet oil over the meat and broil. When done brush a little butter over it with juice of half a lemon and a very little cayenne. Put meat back in shell and send to table with dish of broiled tomatoes and fresh baked potatoes. Or cut tail in square pieces, cut a few thin slices bacon into squares a little larger than the lobster ; place on a skewer alternately and broil ; baate as above and send to table on bed of water-cresses. Deviled Lobster. — Take the meat from boiled lobsters as directed in Lobster Salad and chop fine, or cut into fine dice, reserving the coral. Rub the coral smooth, moistening with vinegar until thin enough to pour easily. Season the lobster meat highly with mustard, cayenne, salt, and sharp sauce. Toss up with a fork until mixed and put in covered saucepan with only enough hot water to keep from burning ; boil up once and stir in prepared coral, add tablespoon butter and when it reaches boiling point take from fire. Do not cook too much or meat will be tough. May be served hot in deep dish or put back in shells, or in baking dish covered with bread-crumbs and bits of butter and browned in oven. If to be served in shells, be careful in opening not to break the body or tail of shells, which must be washed and dried, rubbed in oil, and if two lobsters are used may be put together in form of a boat. Some chop a little parsley and shallot with the meat, add a few drops essence of anchovies, tablespoon vinegar, cayenne pepper and salt, and a little Cream or Bechamel Sauce; boil all well together, add beaten yolk of an egg, put in the shells, cover with bread-crumbs and bits of butter and brown twenty minutes in oven. Or, boil a pint of cream or milk and stir with two tablespoons flour and one of mustard mixed smooth with three tablespoons hot cream; cook two minutes, add meatfrom (two lobsters with salt, pepper, and pinch cayenne, boil one minute, put in shells as above, brown in oven and serve on long narrow platter, with body in center and tails at each end, garnished with parsley and sliced lemon. The prepared meat left over is nice reheated and served on slices of toast for breakfast. For Scalloped Lobster, omit the mustard in last recipe, put the mixture in buttered dish or scallop shells and finish as above. White Stock or water may be used instead of milk or cream and some prefer to thicken with corn-starch. Canned lobster may be used in any of above recipes. Roasted Lobster. — When lobster is half cooked, remove from water and rub thoroughly with butter, put in heated pan in hot oven and baste constantly with butter until it has a fine froth and shell is dark brown. Place on dish and serve with melted butter. Lobster Croquettes. — Chop meat of a boiled lobster fine with quarter as mucn bread as meat ; add pepper, salt, and mace if liked, make into pointed balls with two tablespoons melted butter, singlebread them and fry in butter or lard. Serve dry and hot and garnish with crisp parsley. Delicious entree or supper dish.