First boil the lobster. Then pick it out and serve with lettuce, a few sprigs of watercress and a little English mustard. Make a French dressing of equal parts of olive oil and vinegar, and a dash of salt and pepper. Lobster served in this way is far more digestible than with mayonnaise sauce.

Lobster Salad

One can lobster cut in small pieces, six medium sized cold boiled potatoes cut in dice, six hard boiled eggs sliced, eight olives cut in small pieces, three small pickles sliced, one-half pound walnut meats, one onion, grated; put all in a dish and pour over a salad dressing made as follows: Two cups vine • gar put on stove to boil, one and one-half cups sugar, two large teaspoons mustard, two of flour; stir these together dry, then break in one egg and melted butter size of egg, salt to taste and stir slowly into vinegar; when done let stand until cold then thin with sweet cream or milk and pour over ingredients. - Mrs. J. H. Henskey, Mulliken, Mich.