an, add the flour, let it cook slowly for one minute and then pour
in the balance of the cream and stir until the liquid thickens. Add the
first mixture and then the lobster meat and the whites of the eggs
sliced, season with cayenne pepper, and salt, add the wine and serve at
once.

LOBSTER A LA NEWBURG.

MRS. HARRY LAURIE.

Two tablespoons of butter, one tablespoon of flour, stir until smooth,
add one cup of cream, let it heat through, then add one can of lobster.
Pepper and salt to taste and one half cup of Sherry or Port wine, if
desired; serve at once on squares of toast. Canned chicken or salmon can
be done the same way.

OYSTER COCKTAIL.

MISS RITCHIE.

One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of
horse radish, about half a dozen oysters, and the same on top. Serve in
small tumblers on a plate with pounded ice around them and with oyster
biscuits.

CRUSTINE.

MRS. A. COOK.

Boil the liver of two chickens, (or turkey will do), pound them to a
paste with a piece of butter the size of a walnut, a teaspoon of anchovy
and a little cayenne. Serve on hot toast. Small anchovies whole, laid on
top are an improvement.

PIES.

"Who dare deny the truth, there's poetry in pie."--LONGFELLOW.

"Ingenuity, good judgment and great care should be used in making all
kinds of pastry. Use very cold water, and just as little as possible;
roll thin and always from you; prick the bottom crust with a fork to
prevent blistering; then brush it well with the white of egg, and
sprinkle thick with granulated sugar. This will give you a firm rich
crust.

"For all kinds of fruit pies, prepare the bottom crust as above. Stew
the fruit and sweeten to taste. If juicy put a good layer of corn-starch
on top of the fruit before putting on the top crust. This will prevent
the juice from running out, and will form a nice jelly throughout the
pie. Be sure you have plenty of incisions in the top crust; then pinch
it closely around the edge; sprinkle some granulated sugar on top, and
bake in a moderate oven."

COCOANUT CUSTARD PIE.

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)

Place on a deep pie plate a thin layer of pie crust, put a good rim on
the side and put into this one half cup of dried cocoanut; fill up with
a custard made as follows: three eggs, three ounces of sugar beaten
together with flavoring of lemon, vanilla or nutmeg, little salt and add
one pint of milk. The cus