1 lobster.

1 cup minced celery.

1 cup mayonaise dressing.

1 cup shred lettuce.

2 tablespoons olive oil.

3 tablespoons vinegar.

1 teaspoon made mustard. Salt and cayenne.

2 hard-boiled eggs.

Take the meat out of a large lobster and keep the handsomest pieces of red meat separate after trimming all to a uniform size. Shake them about in a pan with a little oil and vinegar to mois-ten them. Cut the other portion of the lobster meat small, without mincing it, but mince the celery fine and mix both together along with a little oil vinegar and mustard, and pinch of cayenne and salt, then press it slightly into a melon mould or some kind of deep bowl.

Prepare the dish with a border of lettuce or endive very finely shred (like slaw) with a sharp knife. Turn out the shape of mixed lobster and celery in the center and cover it all over with thick mayonaise (No. 151). Place the red pieces of lobster around the base and ornament further with quarters of hard-boiled eggs.

Cost of material - lobster 25., celery and lettuce 4, mayonaise 15, oil and vinegar or lemon juice 5, eggs 5; 54 cents for over a quart or 4 restaurant orders for 15c per dish, or 8 individual dishes for 7c per dish.

356 - Lobster Mayonaise - Hotel Dinner

1. The same as the preceding except in shape. Instead of the dome shape or melon shape spread out the mixed lobster meat and celery in a flat platter so that it will be an inch deep and spread the mayonaise all over it. Keep it very cold. When to be served place a little freshly shred lettuce in the small dish, a neat spoonful of the salad in the middle ana pieces of red lobster meat around.

2. The dishes can be made to look very neat and attractive by the way above described of taking up spoonfuls from a mass ready spread in a dish, (and it is quick to dish up,) but another way is to dish the lobster salad out of the pan it is mixed in into the individual dish with or without a border of green, then on top drop a tablespoonful of may-onaise, without spreading or smoothing it, and garnish with quartered eggs or or olives or a slice of lemon.

Cost - About 5c per individual dish.