Oyster Stew, Boston Style Findon Haddock, Cream Sauce

Baked Potatoes (683) Broiled Lobster, Maitre d'Hotel Macaroni au Gratin (160) Stewed Prunes (1)

Oyster Stew,' Boston Style

Have twenty-four large box oysters placed in a stew pan with their own liquor, add an extra pint fresh oyster juice and a pint of water, four branches well-cleaned celery, a teaspoon salt and two light saltspoons cavenne, set pan on the fire and gently boil for five minutes. Remove celery, skim scum off surface and add a quart hot milk, gill cream and ounce good butter, mix well, pour into a hot soup tureen and serve with six freshly prepared toasts separately.

Findon Haddock, Cream Sauce

Remove skin and bones from two and a half pounds fat, smoked findon haddock, cut in half-inch pieces, plunge in a pint boiling water for five minutes, remove and drain on a sieve. Place in a small saucepan an ounce each butter and flour, and stir briskly while heating for a minute. Pour in a gill milk and a half gill cream, season with two saltspoons salt, saltspoon cayenne and a half saltspoon grated nutmeg; briskly stir until it comes to a boil, add haddock, toss well, cook for five minutes, pour into a deep hot dish and serve.

Broiled Lobster, Maitre D'Hotel

Procure three one-and-a-quarter-pound live lobsters, cut off and crack large claws with a cleaver, split bodies in two and clean out heads. Arrange on a double broiler, season evenly with a teaspoon salt, half teaspoon paprika, baste with a tablespoon oil, broil on a brisk fire, cut part upward, for ten minutes, remove and set in oven to bake for ten minutes. When lobsters are placed on broiler put claws in a tin and bake in oven for twenty minutes. Remove both, arrange on a hot dish, evenly spread a maitre d'hotel butter (No. 7) over, decorate with six quarters lemon and serve.