OYSTER OR LOBSTER COCKTAIL
Cut the boiled lobster into cubes with a silver knife and for each glass allow a tablespoonful of Chili sauce, a tablespoonful of tomato catsup, a teaspoonful of lemon juice, two teaspoonfuls of horseradish, and a few drops of Worcestershire sauce. Serve the lobster around the glasses containing the sauce or in the sauce as preferred. Use low cocktail glasses in cracked ice.
Mrs. Baum