These may be made from chopped, cooked lobster, seasoned with tabasco, lemon juice and oil and a little chopped cucumber, if desired; left-over lobster salad, chopped cooked lobster and fried mushrooms, seasoned with salt, pepper, onion juice, tomato catsup and lemon juice. Remove lobster meat from shell, and chop. Season with salt, cayenne, made mustard and lemon juice; or moisten with any salad dressing. Spread mixture on a crisp lettuce leaf and prepare as other sandwiches. Cut the meat of 1 boiled lobster into dice 1 hr. before using, dust with salt, red pepper, and either lemon juice or tarragon vinegar. Near serving time put a goodly layer of lobster over 1 piece of bread, cover with another, press the 2 together, cut in triangles and serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Lobster A La Boulevard

Mix an equal quantity of finely chopped lobster meat and the yolks of hard-boiled eggs, forced through a sieve. Moisten with melted butter and season with German mustard, beef extract, diluted with a very small quantity of boiling water and salt. Spread mixture between thin slices of buttered bread, remove crusts and cut into fancy shapes. A small quantity of left-over lobster meat is most successfully used in this way. - Mrs. Ernest D. Dean, Glen View, 111.