Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Lobster Cocktail

• meat from 2-pound lobster
  2 tablespoons sherry wine
  2 tablespoons tomato catsup
  1 tablespoon horse-radish
  1 teaspoon salt
  few grains cayenne
  1 tablespoon chopped olives
  1 tablespoon lemon juice

Cut lobster meat in small pieces and place in shallow dish. Mix other ingredients. Pour over lobster meat and let stand one hour. Serve ice cold in cocktail glasses; just before sending to table sprinkle with powdered lobster coral.

Oysters on Half Shell

• 30 oysters in the shell
  6 teaspoons grated horse-radish
  ¼ teaspoon salt
  cayenne
  3 lemons cut in halves
  6 teaspoons vinegar
  1 tablespoon tomato catsup
  paprika
  parsley

Open oysters; loosen. Serve in shell on bed of ice, having the small ends of the shell point toward the center of the dish. Wash lemons, cut in halves, remove seeds, and serve one half in the center of each plate. Garnish with parsley. Mix horseradish, salt, vinegar, and tomato catsup, seasoned with paprika and cayenne. Serve in small glass dish and pass to each person.