er. Heat
half a cup of cream or strained oyster liquor in the blazer, put in a
layer of oysters (about a cup), washed and drained, and sprinkle with a
part of the prepared crumbs, salt and pepper; add another layer of
oysters, the rest of the crumbs, and salt and pepper. Cover, and cook
nearly ten minutes. Do not stir the oysters.

LOBSTER AND OTHER SEA FISH.

And ate a lobster, and sang and mighty merry.
--_Pepys' Diary._

Take every creature in of every kind.
--_Pope._

=Buttered Lobster.=

Pick the meat from a boiled lobster and cut it into small pieces; sift
over it the coral; mix with it also the liver, two tablespoonfuls of
vinegar or three of lemon juice, one-third a cup of butter and
one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the
blazer until thoroughly hot. Serve on cup-shaped leaves of lettuce with
a quarter of a hard-boiled _egg_ on the top of each portion.

=Lobster a la Newburgh.=

INGREDIENTS.

Meat of 2 medium-sized lobsters.
4 tablespoonfuls of butter.
1/2 a teaspoonful of salt.
1/4 a teaspoonful of pepper.
2 tablespoonfuls, each, of sherry wine and brandy.
Grating of nutmeg.
Yolks of 4 eggs.
1 cup of cream.

_Method._--Remove the meat from the shells and cut it into delicate
slices. Put the butter in the blazer, and, when it melts, put the
lobster into it and cook four or five minutes. Add the salt, pepper,
nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then
stir both into the lobster mixture. Serve as soon as the eggs thicken
the sauce.

=Plain Lobster.=

Pour three tablespoonfuls of lemon juice over the meat of one lobster
and season with salt and pepper. Put three tablespoonfuls of butter in
the blazer, and, when it is melted, add the prepared lobster; stir until
hot and serve at once.

=Clams a la Newburgh.=

Use one quart of clams. Separate the hard from the soft parts of the
clams. Chop the hard parts fine. Substitute the soft and the chopped
parts of the clams for the lobster and proceed as for lobster a la
Newburgh.

Oyster, chicken, turkey or sweetbread a la Newburgh may be prepared by
substituting one of the above ingredients for the lobster.

=Lobster a la Bordelaise.=

INGREDIENTS.

2 cloves of garlic, chopped.