Lobster Thermidor

Drop the lobsters in boiling water and cook until shells are thoroughly red. Remove and cool. When cold, cut the shell carefully down the soft part, to keep the shell intact; take off the claws and remove meat.

Cream Sauce

1 pint half milk, half cream 1 teaspoon butter 1 teaspoon salt

1 tablespoon corn flour (not cornstarch) ¼ cup of sherry

Melt the butter in a saucepan; add the flour, and stir till smooth. Add milk and cream a little at a time until it is all added; then cook slowly for about five minutes. Add the salt.

Mayonnaise For Lobster Thermidor

1 pint salad oil 1 egg yolk

1 teaspoon salt

3 tablespoons vinegar

2 teaspoons dry mustard

Put the yolk of one egg in an ice-cold dish; add one teaspoonful of salt and a dash of cayenne. Beat till smooth; then add slowly - almost drop by drop to begin with - the salad oil, adding every two or three minutes some of the vinegar until all the oil and vinegar are used. Add mustard.

The above amount of sauce will do for about a dozen one-pound lobsters.

Cut the lobster meat in one-inch squares and mix with the cream sauce. Then add the mayonnaise. Put back into shells; sprinkle with grated cheese and bread crumbs; and put under broiler to brown.

Lobster is one of the perishable luxuries which the Government urges those who can afford it to use.

Scalloped Corn And Clams

2 dozen clams

1 can corn

1 cup white sauce ¾ cup bread crumbs ½ teaspoon salt

A few grains of pepper

Cut the clams in half; add the corn and then the white sauce. (Recipe for white sauce under Rice and Mushroom Croquettes.)

Add one-half teaspoonful of salt and one-half cup of bread crumbs. Stir well.

Put a layer of crumbs in the bottom of a buttered baking dish. Pour in the mixture and use the remaining crumbs over the top.

Place a few bits of butter on top and brown in the oven.

Pigeon Pie

Pigeons are not much used for food, except as squab, but the older pigeon is delicious when properly cooked; and in England, pigeon pie is a famous dish.

For pigeon pie, older pigeons, if cooked as follows, are very delicious; and not so expensive as young pigeons or squab.

Cover the bottom of a stewpan with one-half cup of crisco. Add a small onion cut into bits, a carrot diced, and a teaspoonful of salt. Put in pigeons, each cut into four pieces; cover with boiling water. Cover tightly and let simmer slowly until the pigeon is tender; adding boiling water when necessary.

Thicken the gravy with corn flour, and put all into a baking dish, with a cup turned upside down in the center to hold the gravy. Cover the top with well-seasoned, fluffy mashed potato (by squeezing the potato through a pastry tube a very pretty top is made). Put into the oven to brown, and serve.

Squab On Hominy Squares

The United States Food Commission says: "Eat delicacies." So those who love squab may indulge with a clear conscience, provided they substitute fried hominy squares for the usual wheat-bread toast.