STEWED LOBSTER
Cut a boiled lobster weighing four pounds into small pieces. Thicken a half pint of milk with a teaspoonful of flour and a tablespoonful of butter; add a teaspoonful of dry mustard, and a little salt and pepper. Stew the lobster in this till it is quite tender, and lastly add a tablespoonful of vinegar.
FISH BALLS
MAINE
Soak over night three quarters of a pound of boneless codfish.
In the morning shred the fish (uncooked) very carefully with a silver fork till it is fine. Add to it a dozen potatoes of medium size, freshly boiled, mashed, and rubbed through a sieve, two beaten eggs, a tablespoonful of butter, a little hot milk or cream, and a sprinkling of white pepper.
Mold into round balls, and drop into very hot fat.
CODFISH AND CREAM
Shred two thirds of a bowlful of salt codfish, wash it several times with fresh water, drain off the water, and put it into a saucepan with a pint of sweet cream and half a pint of sweet milk. Let it come nearly, but not quite, to the boiling point. Beat together one egg, a tablespoonful of flour, and two tablespoonfuls of sweet milk; add it to the fish, and stir continually until it is done. Put the mixture in a hot dish, and add a large spoonful of butter, stirring it thoroughly.