Statesmen's dishes; and how to cook them

PUT two good-sized, fine, freshly-boiled lobsters. Pick all the meat from out the shells, then cut it into one-inch lengths, equal pieces. Place it in a saucepan on the hot range, with one ounce of very good fresh butter. Season with one pinch of salt and half a saltspoonful of red pepper, adding two medium-sized sound truffles cut into small disk-shaped pieces. Cook for five minutes, then add a wineglassful of good Madeira wine. Reduce to one-half, which will take three minutes. Have three egg yolks in a bowl with half a pint of sweet cream ; beat well together and add to it the lobster. Gently shuffle for two minutes longer, or until it thickens well. Pour it into a hot tureen and serve hot. TOMATO SALAD. BY MBS. EDWIN H. CONGER. (Wife of Representative from Iowa.) THREE heads of lettuce (medium sized), one can tomatoes without juice, or six fresh tomatoes ; two cold boiled potatoes, one egg boiled hard ; cut fine, mix together and season with salt. DRESSING. Two dessertspoonfuls of Durkee's salad dressing and three of sugar in teacup ; fill cup with weak vinegar and pour over salad. ovists POTATO SALAD. BY MBS. S. A. CRAIQ. (Wife of Representative from. Pennsylvania.) TAKE ten medium-sized cold potatoes and one small onion, chopped fine — the onion veryfine ; half dozen hard-boiled eggs, the white chopped fine ; mash the yolks and add to them one teaspoon each of ground mustard and sugar, one tablespoon of melted butter, some salt and pepper. Eub all together well and put into the potatoes, with about four tablespoonfuls of Durkee's salad dressing and half a cup of vinegar. Then chop up stalks of celery to about the same quantity of the chopped potatoes and mix in. Slice a few more boiled eggs and lay on top, and garnish the edge of the dish with the celery-tops. COLD SLAW. BY MBS. JASON B. BROWN. (Wife of Representative from Indiana.) CHOP the cabbage fine with chopping-knife ; season with pepper, salt, mustard, sugar1, (and celery seed if liked) ; boil some vinegar with a small lump of butter ; beat the yolk of an egg and stir in quickly ; then pour over the cabbage. LND HOW TO COOK THEM. Ill CRAB SALAD. BY MRS. J. E. m'kEE. (Daughter of the President.) BOIL one dozen crabs thirty minutes, adding a little salt to the water. When cold pick out the meat. Make a mayonnaise dressing as follows: Beat the yolks of two eggs, add pepper, salt and mustard and mix well together. Then slowly add half a pint of olive oil, or enough to thicken the dressing. If too thick, add a few drops of lemon juice or vinegar. Great care should be exercised in pouring the oil, as it will curdle if poured too fast. Now mix the crab meat and the mayonnaise together. Garnish a dish with crisp lettuce leaves or watercresses, place the crabs in the center, and serve. CHICKEN SAUCE. (Serves equally well for Pheasants, Quail, etc.) BY MES. J. W. NOBLE. (Wife of the Secretary of the Interior.)