MRS. FARQUHARSON SMITH.

Mince the lobster fine, and season with pepper and salt, make good and
thick with drawn butter. Mix with the lobster enough to make it stick
together. Shape with the hands into cutlets, roll in bread crumbs and
fry in hot lard.

_The Sauce:_--Make rather a thin custard, season with pepper, salt and a
little nutmeg and chopped parsley, place over the cutlets.

LOBSTER STEW.

MRS. ERNEST F. WURTELE.

Take a boiled lobster and split it open, cut the meat into small pieces
and put into a saucepan with one pint of milk; when boiling add two
tablespoons of flour dissolved in a little water, and boil ten minutes.
Season with salt, pepper and a small piece of butter. Just before
serving pour in a wineglassful of sherry. Canned lobster may be used
with very good results.

OYSTER PIE.--FAMOUS.

One cup melted butter is put in a lined saucepan, and three tablespoons
of flour which are rubbed well into the butter, one half teaspoon of
mace, a little pepper and salt. The juice of the oysters is put into
this to make it thin, and little by little one quart of boiling milk to
one quart of oysters. Last the oysters are put in very carefully and
given a very short boil. The whole is pretty thick and is then put into
a pie dish with pie crust over; one cup of cream is put in just before
the oysters are emptied into the pie dish.

OYSTER PIE OR PATTIES.

MISS M. A. RITCHIE.

Crust:--One pound of butter, one pound of flour, one half cup of water.
Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one
cup of cream or milk, one pint of oysters.

ESCALOPED OYSTERS.

MADAME J. T.

Butter the dish; cover the bottom of the dish with bread crumbs, add a
layer of oysters, season with pepper and salt, then bread crumbs and
oysters until you have three layers. Finish with crumbs, cover the top
with small pieces of butter, bake half an hour.

CREAMED OYSTERS ON TOAST.

MRS. R. M. STOCKING.

One quart of milk, two tablespoons flour three tablespoons butter,
pepper and salt. Put milk in double boiler, mix butter and flour
thoroughly, adding a little cold milk before stirring into the hot milk;
cook: One pint of oysters, let simmer in their liquor for about five
minutes, then skim out, drop into the cream sauce. Prepare thin slices
of crisp toast, lay on heated platter; pour over creamed oysters, serve
at once. Delicious.

OYSTER CROQUETTES.

MISS STEVENSON.

Twenty-five oy