Take the lobster out of the shell and clean it; the cook will have to show you how the first time. Or, if you are using tinned lobster, pour away all the juice and pick out the bits of shell, and find the black string which is apt to be there, and throw it away. Cut the meat in pieces as large as the end of your finger, and heat it in the sauce till it steams. Put in a small half-teaspoonful of salt, a pinch of cayenne, and a squeeze of lemon. Do not put this in a large dish, but in small ones, buttered well, and serve at once. Stand a little claw up in each dish.
DRESSED CRAB
Crack all the claws of the crab, and pick out all the fish into a basin. Take all the yellow part out of the body of the crab and mix it with the other. Mix together one teaspoonful of mustard in a quarter-pint of salad oil, one tablespoonful of vinegar, and two tablespoonfuls of cream; salt and pepper to taste. Scrape and wash the body shell of the crab, then put in the crab which has been mixed in the sauce; pile it up, put it on a dish, and serve with parsley round it.
HOT CRAB
Buy a very nice, fresh crab. A very delicious dish is made by mixing a cup of rich cream sauce with the crab meat, seasoning it well with salt and pepper, and putting in the crab-shells; cover with crumbs, dot with butter, and brown in the oven. This is a nice thing to have for luncheon when there are visitors.
CREAMED CHICKEN OR TURKEY
2 cups of cold chicken.
1 large cup of white or creamed sauce.
½ teaspoonful of chopped parsley.
Salt and pepper.
Pick the chicken or turkey off the bones and cut into small bits before you measure it. Heat it in the sauce till very hot, but do not let it boil, and add the seasoning: about half a teaspoonful of salt, and a tiny bit of cayenne, or as much celery-salt in the place of the common kind. Put in a large buttered dish and serve, or in small dishes, either with crumbs on top or not.
SCALLOPED EGGS
6 hard-boiled eggs.
1 cup cream or white sauce.
1 cup fine bread-crumbs.
Salt and pepper.