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Show I, 111 i H LOBSTER STEW. Heat two tablo- ' r5; I spoonfuls ot butter In a small j;I j pan, add two tablespoonfuls of , i t flour and stir until smooth. Take the 1 j ' pan off the stove and add gradually one '''' jH cup of tho water In which the lobBter ,j was boiled and half a cup ot milk. Put n! IH over the fire and stir until boiling; then T ; ll add thc lobster meat cut in large pieces. ' 'L I 'i IH When thoroughly heated remove from Ixl ll the fire and add one tcaspoonful of lem- , jlH on Juice. Serve hot. A J 4 I jH Lobster Cutlet. Put one cupful of 's i . ilH chicken stock or cream in a frying pan. ' j l j ilH Rub together one and one-half level V'j' IH teaspoon fuln of Hour, the same of but- , jj i jH ter, add to thc boiling cream arid stir !: j ' 1 iH until It thickens when add two cup- .j ( fuls of chopped Jo'Dtr meat. Season 'J i. with pepper and salt and cook two mln- ' lM !'!' utes. Now add one well beaten egg, re- r ' ' ' IH move from the fire and add a little lem- 4 ;;,,.. I 1 IH on Juice. I?; jH Lobster a la Nowburg. Put a table- j spoonful of butter In a pan, and when 1 ' ''H it has melted add one and a half cup- , IH fuls of lobster cut into small pieces, a ' j quarter tcaspoonful of salt, a dash of ' ' I ' pepper and a minced trullle. Cover the ' i j ' IH pan and let this mixture simmer for .1-;' ' s IH five minutes, when add a gill ot sherry ( ) il jH and cook three minutes longer. Beat I jH together the yolks of two eggs and a , ' cupful of cream, add to thc lobster and (' ' i'tH shake thc pan till the mixture is-blend- : j '( cd and thickened. Serve at once. 'li I ! Clams a la Maryland. Put In a fry- i IH Ing pan one tablespoonful of butter and i , IH When hot add one tablespoonful of 1 ' minced onions. Cook slowly for five 1 ; 'l ! H minutes without browning, then add j-j ' il twenty soft' shell clams. Cover and cook for five minutes. Season with salt ( and pepper. Beat tho yolks of two eggs tj ' ; with half a cup of cream, add it to the I clams, heat thoroughly do not boll f ; t jH and serve. ?'( I IH Mock Crabs. Rub to a smooth paste f I V 1 'l tvo teaspoonfuls of grated cheese, one Si"; ' iLLv tablespoonful of butler, a naltspoonful f L: l, ' jH each of pepper, mustard and salt, a lit- t'lj ' 'i I IH tie anchovy essence and cayenne and a f ' )j ! IH tcaspoonful of vinegar. Spread this on j , IH dry toast and" garnish with parsley. Ll |