Lobster Cutlet

1/3 c. lobster. 1/8 tsp. salt.

Mustard. Cayenne.

Sauce.

1/4 c. cream or milk. 1 tsp. butter.

1 tbsp. flour.

Add the salt, mustard and cayenne to the chopped lobster. Add the sauce and spread the mixture on a plate. When cold shape into cutlets. Bread them in the same way as croquettes. Cook in deep fat until brown. Place a claw in the end of each cutlet.

Devilled Crab

1 crab.

1 tsp. butter.

1 tbsp. flour.

1/8 tsp. salt. Cayenne. 1/4 c. cream. 1 tsp. butter. Salt and pepper. 1/3 c. crumbs.

1/3 c. buttered crumbs

3 drops Worcestershire sauce if desired.

Cook the crab in boiling water for twenty or thirty minutes. Place in cold water for a few minutes. Re-move the claws and the apron found on the under shell. Remove the shells, being careful not to break the upper one. The stomach should be left with the head. Remove the gills and intestines. Break the body in half, and take the meat from the bones. Prepare the sauce, season highly, and add the crab meat. , Scrub the shell and fill it with the mixture. Cover with the buttered crumbs and bake about fifteen minutes or until brown, in a hot oven.

Stuffed Pepper

1 green pepper. 1/2 tbsp. butter. 1/2 tbsp. flour.

1/16 tsp. salt.

Onion juice.

1/4 c. cream or milk.

1/3 c. chopped veal or chicken.

Cut the top from the pepper to form a cover. Remove a thin slice from the bottom so that the pepper will stand. Remove the seeds. Make a sauce, add the meat, and fill the pepper with the mixture. Replace the cover and fasten it with a small wooden skewer. Place it in a baking pan and cover the bottom of the pan with hot water. Bake in a moderate oven one-half hour. Remove the cover before serving.

Broiled Oysters In The Shell

Scrub the shells. Place on a broiler and cook over the coals. The round side of the shell should be next the fire to hold the juice. When they are open remove the upper shell, season with salt and lemon juice, then serve on the shells.

Pan Broiled Oysters

Rinse the oysters, remove pieces of shell, and dry; have a frying pan hot and slightly buttered, cook the oysters in it until the edges curl; season and serve on toast.

Scalloped Oysters

4 oysters. 1/8 tsp. salt. Pepper.

1/2 tbsp. butter.

1/2 c. crumbs.

2 tsp. oyster juice.

Add the pepper and salt to the crumbs, melt the butter, and add the crumbs. Wash the oysters by pouring cold water over them in a colander and remove pieces of shell. The juice should be strained through a cloth, and the oysters cut in pieces. Place the oysters in two layers, with crumbs between the layers. Crumbs should cover bottom and top of dish. Add the oyster juice and bake fifteen minutes in a hot oven.

Oyster Fricassee

1/2 tbsp. butter. 1/4 tsp. salt

Cayenne. White pepper.

4 oysters.

Place all the ingredients, except the oysters, in a covered saucepan. When hot, add the oysters, cover and shake the pan occasionally. When the oysters are plump, drain them and place them where they will keep hot. Add enough cream to the liquid in the pan to make one-quarter cup.

Sauce.

1/2 tbsp. butter. 1/2 tbsp. flour. 1/4 c. cream and oyster juice.

1/4 tsp. lemon juice.

1/4 egg.

1 slice of toast.

Cook all the ingredients except the egg and lemon as a sauce. Beat the egg until light and pour the sauce over it gradually. Add the oysters and lemon and heat over hot water; serve on toast or in a patty dish.

Stuffing For Fish

1/4 c. bread crumbs.

1/16 tsp. salt

White pepper.

Cayenne.

1/4 tsp. onion juice.

1/4 tsp. chopped parsley.

1/4 tsp. chopped pickle.

1/2 tbsp. melted butter.

Mix in the order given.