r to cover
half an hour. Beat the yolks of three eggs, slightly, with one-fourth a
teaspoonful of salt and a dash of paprica; add one cup of the lobster
liquor very gradually, and cook over hot water as a boiled custard.
Remove from the fire and add one-fourth a package of gelatine, softened
in one-fourth a cup of cold lobster liquor, or chicken stock; strain
over the sifted lobster meat and stir occasionally over ice water; when
it begins to set, add the lobster dice, and fold in carefully one cup of
whipped cream. Turn the mixture into the decorated mould, and, when
set, turn out on to lettuce leaves. Decorate with the head, feelers and
claws of the lobster. Serve with French or mayonnaise dressing. French
dressing is preferable with so rich a mixture.

=Anchovy Salad.=

INGREDIENTS.

8 salted anchovies, or 12 bottled anchovies.
4 hard-boiled eggs.
1 head of lettuce.
Juice of half a small lemon.
French or mayonnaise dressing, or Sauce tartare.

_Method._--If salt anchovies are to be used, soak them in cold water two
hours, then drain, dry, and remove skin and bones; divide the flesh into
small pieces and squeeze the lemon juice over them. When ready to serve,
arrange the lettuce leaves upon a serving-dish, stalk ends at the
centre, cut the eggs in slices, mix with the bits of anchovies, and
arrange upon the lettuce. Pour a French or mayonnaise dressing made with
onion juice, or a sauce tartare, over the salad.

=Salad of Lettuce, Bamboo Sprouts, and Shrimps.=

Marinate a cup of shrimps, broken in small pieces, with three
tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt
and pepper. Select the tender bamboo sprouts in a can, and cut them into
small pieces of the shape desired. When ready to serve, dress these with
salt, pepper, oil, and lemon juice. Use three measures of oil to one
of acid. Begin with the oil. Continue mixing and adding oil, until each
piece is glossy. Then add the acid. Mix the prepared sprouts and the
drained shrimps, and turn them onto a bed of lettuce, cut in narrow
shreds, and dressed with oil and acid. Decorate the salad with heart
leaves of lettuce, whole shrimps, and hollow sections of bamboo, cut in
thin slices.

[Illustration: Moulded Salmon Salad.

(See page 75)]

[Illustration: Salad of Shrimps and Bamboo Sprouts.]

=Bluefish Salad (excellent).=

Separate the remnants of a baked bluefish into flake