Evening star., 1914-06-05
WHILE LOBSTER LASTS
MAKE MOST OF HIM

Lobsters are now in season, and the
supply of Holsters in the market is as
juicy and enticing as ever; but. unfor-
tunately. as the years go by, the per
capita of Holsters and per capita of lob
ster-lovers seems to more and more di-
verge There are not enough Holsters to
go around. Some means must be found
to increase the supply Of the delicious
crustaceans. To make the most Of what
we have, it is well to consider how the
lobster may be best cooked and served.
Lobster salad is not very difficult to
make, but it must be daintily made Of the
best ingredients. The lobster must be
firm and fresh and sweet. The lettuce
must be crisp and cold. The oil must be
OF the best quality.
To begin with. cut the boiled lobster
into neat pieces about an inch square.
Put these on a rather shallow dish and
over them pour dressing made of three
parts OF vinegar to two of olive oil. sea-
soned with salt. pepper and minced pars-
ley The addition of a little onion juice
is optional. Turn the pieces OF lobster
over and over in the dressing and then
put it in the refrigerator for several
hours. When it is time to serve the
salad, pile the lobster in the center of
a nest of crisp white lettuce leaves and
cover it with mayonnaise dressing.
Another favorite lobster dish is lobster
a Ia Newburg. 1t must be deftly made.
and can be most easily managed in
chafng dish. Cut the boiled lobster into
small pieces and put two cupfuls OF II
into the blazer, with tablespoonful of
salt, a little paprika. Tablespoonful OF
butter, q tablespoonful of minced mush-
rooms and teaspoonful of minced truf-
hes. Cook this for three or four minutes.
Beat the yolks of two eggs and mix them
with half a cupful Of cream and add this
TO the other ingredients. Stir it care
fully for several minutes. while it Is heat
ing, but do not let it boil. 1t must be
thoroughly heated. but it must not boil.
The mushrooms and truff1es can be
omitted if they are not available.
A delicious filling for patty cases IS
made in this manner: Melt a tablespoon
full of butter in a saucepan and add
tablespoonful Of -four. Then add a cupful
of thin cream and stir the mixture until
it is smooth. Take from the fire and add
the well beaten yolks of two eggs Then
add a cupful of minced boiled lobster
meat Put back on the fire. and cook
until it is thick. But be careful that the
mixture does not curdle. Season with
salt and cayenne pepper.
Here is recipe for lobster croquettes
that is very easy to carry out: Mince
boiled lobster meat very fine. Measure
it and add quarter OF its volume o?
bread crumbs. with mace. pepper and
OF butter, melted. to every cupfui OF lob
ster and crumbs. Form the mixture into
little balls. dip In beaten egg and crack
er crumbs and fry brown quickly IN hot
deep fat
A more elaborate recipe for lobster Gro
quettes Is this: Melt two tablespoonfuls
Of butter in a saucepan and TO 1t add a
minced onion. Brown, and add two table
spoonfuls- OF -four. STIR and slowly add a
cupfui and a half of rich milk. When the
sauce lie smooth and thick add a dozen
mushrooms, canned, chopped fine. and the
minced meat from a three-pound boiled
lobster. Season with salt and paprika and
nutmeg. Add the beaten yolks of two
eggs, stir over the fire for few minutes,
remove. cool and form into croquettes.
either round or cone-shaped or long. Roll
In fine cracker dust, dip in beaten egg.
roll again in crumbs and fry in deep
fat
Lobster croquettes should always be
cooked in wire basket, as they can be
more easily handled in that way.