Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

lightly. Deviled clams (No. 2) Take two dozen clams from the shells, drain and chop. Scald a cup of rich milk and thicken it with two tablespoonfuls of flour rubbed into one of butter; remove from the fire, add gradually the beaten yolks of three eggs, paprika and celery salt to taste, a few drops of lemon juice and the chopped clams. Wash the clam shells, fill with this mixture, and set in a pan in the oven for ten minutes. Serve very hot. Lobster à la Newburg Stir a pinch of baking soda into a pint of cream; put this, the beaten yolks of three eggs, and a wineglassful of sherry in a double boiler and cook, stirring, until thick. Now add a pint of lobster meat, seasoned with salt and cayenne, and stir until smoking hot; then serve. Lobster timbales Mix together a cup of cold boiled lobster, minced very fine, eight blanched and chopped almonds, and season with celery salt and white pepper. Stir in a half pint of whipped cream and the whites of four eggs beaten very stiff and work in an ordinary Hollandaise sauce. Turn into timbale molds and bake. Lobster cutlets Two cupfuls of minced lobster seasoned with a quarter teaspoonful of salt, a dash of paprika, and one teaspoonful, each, of lemon juice and minced parsley. Moisten with one cup of thick drawn butter and the beaten yolk of one egg. When cool, shape into cutlets; egg and crumb them, let them stand for one hour on ice, then fry in deep, hot butter. Creamed lobster Two cups of boiled lobster meat, cut into dice. Season with paprika, salt and lemon juice. Heat a great spoonful of butter in a saucepan and turn in the lobster dice. Toss until smoking hot, add half a cup of cream, heated (with a bit of soda), then beat into it the whipped yolks of three eggs. Stir for one minute, and dish. Send hot, buttered crackers around with it. Curry of lobster Heat a tablespoonful of butter in a frying-pan, and cook in it a