1 cup of well-seasoned chicken stock.
Juice of half a lemon.
2 hard-boiled eggs.
1 pint of diced lobster meat.

_Method._--Prepare a white sauce, using the ingredients mentioned, and
adding the lemon juice by degrees. Add the lobster to the sauce. Cut the
whites of the hard-boiled eggs in rings and pass the yolks through a
sieve. Serve the lobster on bits of toast, or on thin crackers, with a
sprinkling of the yolks over the lobster, and circles of the whites
around it.

=Oyster Crabs a la Hollandaise.=

Remove the meat from one pint of oyster crabs; put this, with a little
of the liquor, into the blazer, add two tablespoonfuls of butter, a
dash of paprica and a scant half-teaspoonful of salt, and let cook three
or four minutes without boiling. Set the blazer over hot water and add
three-fourths a cup of hollandaise sauce (either hot or cold). Stir
until the mixture is heated, then add one tablespoonful of lemon juice
and one teaspoonful of chopped parsley. Serve on toast, in Swedish
timbale cases or in patty cases.

=Hollandaise Sauce.=

Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating
of nutmeg and a dash of paprica over hot water to heat. Beat the yolks
of four eggs, add the hot vinegar to them, return to the fire, and stir
constantly while the mixture thickens; then add two more tablespoonfuls
of butter in bits.

Shrimps, oysters, lobsters and delicate fish are all good when served
after this recipe.

=Devilled Crabs.=

Melt one tablespoonful of butter, add one tablespoonful of flour, and,
when blended, one cup of milk. Add the yolks of two hard-boiled eggs
rubbed through a sieve, and season to taste with salt, paprica, a
teaspoonful of lemon juice and wine; cayenne, mustard and tobasco sauce
are approved by some. Add one cup of crab meat and one-fourth a cup of
canned mushrooms cut in quarters. Serve on toast.

=Oyster Crabs.=

INGREDIENTS.

1 pint of oyster crabs.
1 tablespoonful of butter.
1/2 an onion, sliced.
1 tablespoonful of flour.
1 cup of white stock.
1 teaspoonful of lemon juice.
1 tablespoonful of chopped parsley.
1 yolk of egg.
Salt and pepper.

_Method._--Melt the butter in the blazer, add the onion, and let cook
until a light-brown color; add the flour and mix until smooth; add the
stock and stir until it thickens. Add the cra