The Toronto Cook Book

Cut lobster into small pieces, make a white sauce, one quart of milk, two tablespoons of butter melted, two tablespoons of flour, saltspoon of cayenne pepper, squeeze of lemon. Pour over cut lobster and set in oven till a delicate brown. The Toronto Cook Book Homard Roti a la Diable Split one lobster in two lengthwise, and range it on a baking pan; season with salt and cayenne and pour over some melted butter; bake in a moderate oven for twenty minutes, cover it over with a maitre d'h6tel butter containing plenty of diluted mustard. When done serve on a very hot dish, and after breaking the shells with pincers made for that purpose, remove the meat and serve them directly on the plates. Lobster Chowder Take a good-sized lobster and cut in small pieces, let stand in one quart of milk about ten minutes. Pare and slice five potatoes and cook until done, pour off the water and turn potatoes into the lobster and milk; set on the stove until it comes to a boil ; add pepper and salt and butter size of egg. Delicious. Stewed Lobster Cut the lobster in pieces, about an inch square; place them in a stew-pan, and over them pour a cup of water. Put in butter the size of an egg, pepper and salt to taste. Mix also with it the green dressing of the lobster, and stir it ten minutes over the fire. Just before taking off, add two wine glasses of port or sherry. Let it scald, but not boil. FRITTERS Lamb Fritters Chop a cup of cold cooked lamb. Make a batter of one egg, well beaten, two-thirds cup of milk, one-quarter teaspoon salt and one and one-third cups of flour sifted, with one rounding teaspoon baking powder. Add the chopped lamb and stir well. Drop from spoon into deep hot lard and fry a nice brown. Plain Fritters One pint of milk, two eggs, beaten separately, one teaspoon baking powder; add a little salt. Fry in hot lard. Raw Potato Fritters Peel and grate eight large potatoes. Make a batter of three eggs and flour enough to work the potatoes sufficiently for frying. Salt to taste. After thoroughly mixing drop in boiling lard and fry until done. Orange Fritters Peel oranges and slice thin, then dip in a batter made of one egg, one heaping tablespoon of sugar, a little milk, and flour enough to make a thin batter; fry in hot lard, as the oranges are not good unless cooked very quickly. When brown, put in a dish and sprinkle with powdered sugar. Pineapple Fritters Take one can of pineapple, fry in batter made as for the orange fritters. Sprinkle sugar over the top and serve. Boston Fritters Boil one pint of water, add to it two dessertspoons butter. Mix two cups of flour with cold water, making a paste; add boiling water, a little at a time, keeping the paste smooth. Return to kettle and stir constantly to prevent lumping. Beat six eggs, then add to them a little of the mixture at a time until it is all well mixed. Beat in order that eggs may not cook in lumps. When beaten very light, drop the fritters from spoon into boiling hot lard. To be eaten with syrup. The Toronto Cook Book Apple Fritters