Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19
LOBSTER RECIPES.

One can tell fresh lobster by laying
it on its back. Hold the body with one
hand and pull the tail downward with
the other. If the tail springs back
quickly when loosened from the hand
the lobster is fresh. Into a kettle of
boiling hot water put one-quarter of
teaspoonful of cayenne pepper. Into
this drops the lobster and let it boil
briskly for ten or fifteen minutes. This
process will turn it a bright red. Turn
off the water and place the lobster on
a platter. Use silver fork to draw
Serve with drawn butter. To unjoint
Stuffed HOLSTERS.
Put two live Holsters Of about one
quarts of boiling water seasoned with
one sliced onion. four sprigs Of parsley.
two cloves, one small bay leaf. one gill
of vinegar and one teaspoonful of salt
Boil twelve minutes and then remove
the Holsters. After they are cool cut
the tails from the body; open the shells
from under, In order to remove the
meat: keep the shape of the shells.
which are to be stuffed afterward. Cut
top, as they are also to be filled up and
served Cut the meat in dice half an
inch square. Peel, wash and dry a
quarter of pound of fresh mushrooms,
saucepan with half tablespoonful of
butter. Cook three minutes, add half
a gill of Madeira, one tablespoonful of
parsley chopped fine. one saltspoonful
of salt, half a spoonful of pepper and
quarter spoonful of red pepper. Add
he W. mil mt "a
but do not boil remove from the fire,
add the yolks of two hard boiled eggs
previously passed through a sieve and
stir gently. Fill the shells with the
crumbs. not too thick. Melt little
butter in a cup, pour over each shell
about one teaspoonful of 1t. Place in
the baking pan and in the hot oven for
six minutes; They may also be broiled
If preferred. Serve in the shell on
warm platter, with a few sprigs of
parsley. Serve very hot.
Lobster Patties.
One cup of cream sauce. one cup of
lobster meat. slight grating Of nut
meg. one teaspoonful Of lemon Juice.
salt and pepper to taste and one egg.
Puff paste patty shells; make cream
sauce by blending in a saucepan two
tablespoonfuls of butter with the same
quantity of -four: then, when smooth.
add half cupful each of milk and thin
cream. Stir until boiling, cook five
minutes and then put in the seasoning
and lobster cut into dice. Heat thor
oughly and just before serving add the
yolk of the egg. Fill the shells and
serve.
Lobster Butter,
Boil lobster and put the flesh of the
two large claws and about a table
spoonful Of the meat from the inside
in mortar. Pound 1t thoroughly, then
add the same quantity of butter and
pound until the two are well mixed.
II the lobster has coral it should be
pounded with the rest. When the mix
ture has been pressed through a sieve
1t is ready for use.
Stuffed Lettuce.
Clean the lettuce, taking of the
brown leaves and roots only: parboil
and stun the heart with bread crumbs
seasoned with a pinch of sage and salt,
with red pepper. adding butter or
cream to moisten. Minced meat, or
cheese, or nuts may be added, or some
cold vegetable with rice instead Tie
and bake twenty minutes with a gravy
or some stock, keeping them covered.
These may be simmered on top of the
stove instead.