The Olneyville times. (Olneyville [Providence, R.I.]) 1887-1917, 1907-11-22
THE LOBSTER
COCKTAIL NOW.
So Superior to Ordinary oysts,
Variety, That II Is Prot nation
10 Compare Them.

Familiar as New Workers may be
with the oyster cocktail, it is safe
10 assert that the lobster cocktail will
appeal TO most of them as an entirely
new idea. AS a matter OF fact. how
ever, the lobster cocktail has lately
become a most delectable reality 10
the chosen few who have been invited
10 test its merits, for it has been
the general verdict that IL is so far
superior TO the ordinary oyster
variety OF cocktails that IL would be
little short OF PROCLAMATION 10 attempt
10 draw a comparison between them.
OF course. there will probably be
some Doubling Thomases who will
require 20 be convinced of the truth
OF this assertion. Ii so. they may
procure freshly boiled lobster. and,
IL they will carefully follow instruc-
tions, they can easily conviace
themselves.
To prepare the new lobster cock
tail. extract the meat, and cut IL into
pieces that are as nearly as dice-like
In size and shape as possible. Chill
the meat thoroughly. and serve II
with glass OF the most savory OF
cocktail sauces as an accompaniment.
Moreover, do not let Il be forgotten
that heaping teaspoonful OF finely
minced green pepper in each glass
will add very noticeable delicacy
OF flavor 10 any kind of cocktail
sauce that has yet been invented
The ordinary cream cheese seems
to have taken new lease of life
this fall. for IL now appears at one
place or another in the menu of all
neat luncheons. IL the repast is a
somewhat elaborate one, IL is with
the salad course that the cheese
makes its appearance, but IL it Is a
simple affair, the coming OF the
cheese is delayed until the service
of the desert. In either case, how
ever, IL is invariably Transformed
sometimes almost beyond the possi-
bility OF recognition-for, instead OF
being served fresh from its original
wrappings, as was once the custom,
it is now mixed with "A variety OF
ingredients.
one new wrinkle i'm serving the
cream cheese is to combine II with
red Spanish peppers-the kind that
comes i'm cans. To prepare this deli.
cacy, chop the peppers fine; then
add the cheese, and mix the two to-
gether thoroughly, so that the tiny
bits Of red pepper may be evenly dis
tributed through the cheese Add
little salt, with paprika TO taste;
mold into dainty balls, and chill be-
fore serving on leaves taken from the
crisp heart OF the lettuce
Another novel effect is attained by
utilizing chives i'm place OF the red
peppers, and. If one does not object
TO the suggestion Of onion that such
a combination naturally produces,
the result Is both delicate and attrac-
tive. In this case, too, the chives
ed with the cheese. The mixture is
then blended with the cheese. The
mixture is then salted TO taste, but
the paprika must be omitted.
To those who love the taste Of car
away, the combination OF caraway
seeds and cream cheese is certain to
prove most inviting. This, too, is
easily made, and requires no season
ing except little salt. In any of the
above dishes, however, little melted
butter, or, better yet, some very thick
sweet cream, may be added at discre-
ton, If, as is often the case. the
cheese is too dry to be nodded neatly
New York Times.