ell
and the new one is not yet hard. To clean, insert the finger under
the apron-shaped piece and the back part of the shell and remove the
spongy fingers, the entrails, etc. Wash and drain well and then roll
in flour, dip in beaten egg and then roll in fine crumbs and fry until
golden brown in hot fat. Place in a hot oven for ten minutes to cook.
Serve with tartare sauce.

LOBSTER

Lobster may be boiled, broiled and baked and may be served in same
manner as crab meat.

LOBSTER A LA NEWBURG

Place in a saucepan

One and one-half cups of milk,
Five tablespoons of flour.

Dissolve the flour in the milk and bring to a boil. Cook for five
minutes and then add

One well-beaten egg,
Lobster meat, cut in one-inch blocks,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of Worcestershire sauce,
Juice one-half lemon.

TO BROIL LOBSTERS

Split the live lobster in half. Lay it on its back. Do not cut the
back shell through. Remove the entrails and remove the vein through
the tail. Wash well and then brush with salad oil and place in
broiler, shell side up, and cook for fifteen minutes. Turn the flesh
side up and baste with salad oil or melted butter. Cook for twelve
minutes and then remove and serve with melted butter, chili or tomato
sauce.

TO BOIL

Plunge the lobster into boiling water and cook for twenty minutes,
for medium lobster. Cool, break apart, discard entrails and fine vein
running down the centre of the tail. Break open the claws and remove
the meat. This meat and that of the belly and tail may be used for
salads, ravigottes, au gratins, croquettes, cutlets, a la King and
terrapin style.

SAUCE TO SERVE WITH FISH--FOR BOILED FISH

One cup of fish stock (Court Bouillon),
One-half cup of milk,
Three level tablespoons of cornstarch.

Dissolve the starch in the milk and then add the fish stock. Bring to
a boil and cook slowly for eight minutes. Add

One tablespoon of butter,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of grated onion,
One well-beaten egg.

Beat thoroughly to mix and then bring to heating point. Serve.

TARTARE SAUCE FOR FRIED FISH

One cup of mayonnaise dressing,
One medium sized pickle, chopped fine,
One tablespoon of grated onion,
Two tablespoons of minced parsley,
One teaspoon of paprika,
One-half teaspoon of mustard,
One teaspoon of salt.

Blend well before serving.

HOL