1 fine lobster-boiled thoroughly, and carefully picked out. Cut into small pieces; put in a broad dish, and sprinkle with a teaspoonful of salt and one of pepper. Set aside in a cold place.
2 bunches of white crisp celery, also cut into small pieces. Toss up lightly with the lobster.
DRESSING:
2 large table-spoonfuls of butter.
1 1/2 large table-spoonfuls of flour or corn-starch.
1 pint boiling water.

Stir the flour, previously wet, into the boiling water; let it boil two minutes and add the butter. Boil one minute longer and set aside to cool. Meantime, mix well and smoothly.

1 large table-spoonful of mustard
1 teaspoonful of sugar-(powdered)
1/2 teaspoonful of salt
1 table-spoonful boiling water
1 small cup of vinegar

Beat this up well, then add to the drawn butter – beat to a cream and pour over the lobster.

Garnish the dish with celery tops and hard-boiled eggs.

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Ingredients:
12 pounds lobsters
boiled rice
salt and red pepper
broth
1 pint bechamel
1/2 pound lobster butter

Preparation:

1. Plunge into boiling, salted water, twelve pounds of small, live, well washed lobsters; cook them for twenty-five minutes, then drain; break their shells, and extract all the meat.
2. Pound the lobster meat with its equal quantity of boiled rice; season with salt and red pepper, then dilute it with fat broth or lean, should the bisque be desired lean, strain through a sieve, and again through a tammy.
3. Heat it up without allowing it to boil, add a pint of bechamel, and half a pound of lobster butter; stir well the bisque until the butter is thoroughly melted.
4. Color a lobster bisque a deeper red than the crawfish. Crusts of brioche, a quarter of an inch square, and dried in the oven may be served at the same time.

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Ingredients:
Meat of one fine lobster, or 6 crabs well boiled
2 eggs
2 table-spoonfuls of butter
1/2 cup fine bread-crumbs
1 teaspoonful anchovy sauce
Yolks of 2 eggs, boiled hard and rubbed to a powder, then beaten into the butter.
1 good teaspoonful lemon-juice.
Salt and cayenne pepper; a pinch of mace and lemon-peel.
Yolks of 2 raw eggs, beaten very light.

Preparation:

1. Mince the meat, work in the butter – melted, but not hot; then the seasoning, the raw eggs, and lastly, the bread-crumbs.
2. Make into oblong balls, and fry quickly in sweet lard, dripping, or half lard, half butter. Drain them of every drop of fat by rolling each, for an instant, very lightly upon a hot, clean cloth. Be sure your dish is well heated.
3. These are very delicious, and should be accompanied by milk or cream crackers, with slices of lemon passed to such guests as would like the additional relish.

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Ingredients:
1 pound very red spiny lobster shells
2 pounds butter
orchanet

Preparation:

1. Pound one pound of very red spiny lobster shells with two pounds of butter until they are reduced to a paste; put this into a saucepan till the butter be cooked and clarified, then strain it through a piece of muslin into a bowl.
2. As soon as the butter has thrown off its first heat, begin beating it with a spoon till it gets cold, and if needed to be dyed a deeper red shade, then add to it a little orchanet, melted in a small quantity of butter, or clear vegetal carmine.

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Ingredients:
1 large lobster well boiled, or a can of preserved lobster
1/2 cup fine bread-crumbs
1/2 cup cream or rich milk
Cayenne pepper and salt
1 teaspoonful of Worcestershire sauce
1/4 pound fat, salt pork, or corned ham, cut into very thin slices
3 eggs
SAUCE:
1/2 cup drawn butter
The remainder of the cream
A little chopped parsley
1 teaspoonful anchovy sauce
Preparation:

1. Pound the meat and coral to a paste.
2. Mix into this two eggs well beaten, the seasonings the bread-crumbs, and one table-spoonful of cream. Stir all together until light.
3. Line the pudding-mould with the sliced ham. Pour the mixture into this and fit on the top. Set into a pot or pan of boiling water, and boil steadily for one hour.
4. Sauce for Pudding: Combine all ingredients. Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire.
5. Turn the pudding out carefully upon a hot dish, and pour the sauce over it. Cut with a sharp thin knife. Send around lemon cut into eighths, to be squeezed over each slice, should the guests wish to do so.

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Ingredients:
2 cups homemade bisquick mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1 tsp sugar
1/2 tsp italian seasonings
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder

Preparation:

1. Preheat oven to 450 F (230 C).

 

2. Mix homemade bisquick, milk, cheese, sugar and italian seasonings until a soft dough forms. Do not over knead the dough!

 

3. Drop dough by spoonfuls onto cookie sheet or into 10-12 paper-lined muffin tins.

 

4. Combine butter and garlic powder and brush over biscuits.

 

5. Bake 8-10 min. or until golden brown.

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