1 sliced carrot.
2 tablespoonfuls of butter.
2 glasses of white wine (half a cup).
Meat of 2 lobsters.
1 glass of brandy.
3 tablespoonfuls of butter.
Chopped parsley, white and cayenne pepper, salt.

_Method._--Melt the butter in the blazer and in it cook the onion and
carrot about five minutes. Remove the carrot; add the wine, lobster and
seasonings. When thoroughly heated, add the butter, parsley and brandy
and serve at once.

=Hawaiian Lobster Curry.=

(ADA D. WAGG.)

INGREDIENTS.

1-1/2 tablespoonfuls of butter.
1/2 an onion, chopped
1 clove of garlic, very fine.
A small piece of grated ginger root.
1-1/2 tablespoonfuls of cornstarch.
1-1/2 tablespoonfuls of curry powder.
1 pint of milk.
1 grated cocoanut.
Meat of a lobster weighing 2 pounds.
Salt and pepper to taste.

_Method._--Grate the cocoanut and set it aside to soak an hour in one
pint of milk. Saute the onion and garlic in the butter, add the
cornstarch and seasonings, and cook until frothy; add the milk strained
from the cocoanut, gradually, and, when the sauce boils up once, add the
lobster; salt and pepper to taste.

=Lobster a la Bechamel.=

INGREDIENTS.

Meat of 2 lobsters.
4 tablespoonfuls of butter.
4 tablespoonfuls of flour.
Salt and pepper.
Grating of nutmeg.
1 cup of cream.
4 yolks of eggs.
1 cup of white stock, seasoned with mace, bay leaf, etc.
1 teaspoonful of lemon juice.
Dried and sifted coral.

_Method._--Cut the lobster in delicate slices or in dice, as preferred.
Make a bechamel sauce, after the usual manner, of the butter, flour,
seasonings, cream and stock. Add the lobster, and, when heated
thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce
from the blazer. Add the lemon juice, and sprinkle the dried and sifted
coral or some chopped parsley over the top of the mixture as it is
served.

Oysters, clams, sweetbread, chicken or turkey may be served a la
Bordelaise or Bechamel.

=Lobster a la Poulette.=

INGREDIENTS.

1/3 a cup of butter.
1/3 a cup of flour.
1/2 a teaspoonful of salt.
Dash of paprica.
1/4 a teaspoonful of white pepper.
1 cup of cream.