ishes for a second course.

LOBSTER A LA NEWBURG.

Take one whole lobster, cut up in pieces about as large as a hickory
nut. Put in the same pan with a piece of butter size of a walnut,
season with salt and pepper to taste, and thicken with heavy cream
sauce; add the yolk of one egg and two oz. of sherry wine.

Cream sauce for above is made as follows: 1 oz. butter, melted in
saucepan; 2 oz. flour, mixed with butter, thin down to proper
consistency with boiling cream.

_Rector's Oyster House, Chicago._

BAKED CRABS.

Mix with the contents of a can of crabs, bread crumbs or pounded
crackers. Pepper and salt the whole to taste; mince some cold ham;
have the baking pan well buttered, place therein first a layer of the
crab meat, prepared as above, then a layer of the minced ham, and so
on, alternately until the pan is filled. Cover the top with bread
crumbs and bits of butter, and bake.

DEVILED CRABS.

Half a dozen fresh crabs, boiled and minced, two ounces of butter, one
small teaspoonful of mustard powder; cayenne pepper and salt to taste.
Put the meat into a bowl and mix carefully with it an equal quantity
of fine bread crumbs. Work the butter to a light cream, mix the
mustard well with it, then stir in very carefully, a handful at a
time, the mixed crabs, a tablespoonful of cream and crumbs. Season to
taste with cayenne pepper and salt; fill the crab shells with the
mixture, sprinkle bread crumbs over the tops, put three small pieces
of butter upon the top of each, and brown them quickly in a hot oven.
They will puff in baking and will be found very nice. Half the
quantity can be made. A crab shell will hold the meat of two crabs.

CRAB CROQUETTES.

Pick the meat of boiled crabs and chop it fine. Season to taste with
pepper, salt and melted butter. Moisten it well with rich milk or
cream, then stiffen it slightly with bread or cracker crumbs. Add two
or three well-beaten eggs to bind the mixture. Form the croquettes,
egg and bread, crumb them and fry them delicately in boiling lard. It
is better to use a wire frying basket for croquettes of all kinds.

TO MAKE A CRAB PIE.

Procure the crabs alive, and put them in boiling water, along with
some salt. Boil them for a quarter of an hour or twenty minutes,
according to the size. When cold pick the meat from the claws and
body. Chop all together, and mix it with crumbs of bread, pepper and
salt, and a little butter. Put all this into the shell and