LOBSTER SALAD
Remove the meat of a lobster, reserving the creamy fat adhering to the body shell and coral. Shred the lobster with a silver fork. Cut the tender white part of celery into pieces the same size, allowing one-third as much as the amount of meat. Arrange the crisp leaves of lettuce in an oval platter with the larger green on the outer edge decorated with the claws. Mix the meat and celery with enough mayonnaise to moisten and heap in the centre the coral, pounded and passed through a sieve and mixed with remaining mayonnaise. Pile this red dressing on top and put on ice.
Mrs. H. J. Sower