Lobster Croquettes.

Add pepper, salt, and powdered mace to the meat of a boiled lobster, chopped fine. Mix with this a quarter of its quantity of bread crumbs, and mold into pointed balls, with the aid of two table-spoonfuls of melted butter. Roll in beaten egg, then in cracker dust, and fry in butter or sweet lard. Serve dry and hot.

Lobster Salad.

Extract all the meat from a cold boiled lobster, and mince it, except the coral, which is reserved for the dressing. For this take four hard boiled eggs, and rub the yolks to a smooth paste in a bowl or mortar, gradually rubbing in two tablespoonfuls salad oil, and one tea-spoonful each of mustard, salt, white sugar, cayenne pepper, and Harvey's or other sauce. Lastly add the coral, which must be worked well upon a plate with a spatula. Moisten with vinegar as the ingredients stiffen, adding until the mixture is thin enough to pour over the minced lobster. Toss with a silver fork, taking care not to break the meat. Chopped lettuce may be mixed with the salad. Garnish the dish around its edges with curled lettuce, or rings cut from the white of the boiled eggs Lobster salad should be eaten soon. It becomes unwholesome if it stand long.

Broiled and Baked Lobsters.

Lobsters which are to be broiled or baked are killed by cutting them into halves; the stomach and long intestine are there moved, the lobster basted with melted butter, dusted slightly with salt and pepper, and, if baked, placed in a very hot oven for half an hour, basting frequently. If broiled, arrange in a broiler, sear quickly the flesh side, and broil, shell side down, at an elevation of six inches over a perfectly clear coal fire for about 30 minutes, or, if underneath a gas stove, with the flesh side up, basting four or five times while broiling. Serve immediately with melted butter sauce.