Lobster salad
Pick out the meat from a fresh, well-boiled lobster. Cut with a sharp knife into small dice, taking care not to tear the meat. Set on ice while you make a good mayonnaise, which, in turn, must go on the ice. Have ready one-third as much celery as you have lobster, cut into half-inch lengths. Mix together in a bowl, sprinkle with cayenne and salt and stir lightly into it a cupful of mayonnaise. Line a chilled bowl with crisp lettuce, arrange the salad within this; garnish with the lobsters’ claws and hard-boiled eggs cut into lengths lengthwise. Set on ice until it goes to table.