Creamed Lobster.—One cup milk, half-cup cream, meat of a large lobster, two tablespoonfuls butter, one tablespoonful flour, salt and Cayenne pepper to taste, juice of a lemon. Heat the milk to boiling, and thicken with the flour and butter. Mince the lobster with a sharp knife; never chop it. Stir it into the milk, and let it become well heated; add to it the raw cream, stir up once, and take from the fire; season, add the lemon juice, and serve in small silver or china shells.
11.
A Fish "Left-Over." Stewed Potatoes.
Rice Cakes.
Roast Spanish Chestnuts.
A Fish "Left-Over."—The remains of any cold boiled, broiled, fried, or baked fish; three hard-boiled eggs, if you have only a half-cupful of fish (two eggs if there is more fish); one cup white sauce. Flake the fish, chop the eggs, heat both in the white sauce, season to taste, and serve either on toast or without it.
Rice Cakes.—One egg, one cup flour, one and a half cups cold boiled rice, saltspoonful salt, three cups milk. If this amount of milk thins the batter too much, add more flour.
Roast Spanish Chestnuts.—Cut a bit off of each, and roast them in the oven. Peel, and eat with butter and salt.
FAMILY LUNCHES FOR WINTER
1.
Curried Oysters. Rice Croquettes.
Cold Slaw.
Crackers and Cheese.
Curried Oysters.—Heat to boiling the liquor from one quart of oysters; lay the oysters in it, and let them simmer just long enough to plump them. Take them out with a skimmer, put them where they will keep hot, and thicken the liquor by adding to it a tablespoonful of butter rubbed smooth with two of browned flour. Into this stir a teaspoonful of curry-powder wet up in a little cold water. Salt and pepper to taste, squeeze in the juice of a lemon, return the oysters to the sauce, and serve.