The Boston cooking-school cook book

towels. Season with salt and pepper, roll in fine crumbs, dip in egg, again in crumbs, and fry two minutes in deep fat; then drain on brown paper. Plain Lobster Remove lobster meat from shell, arrange on platter, and garnish with small claws. If two lobsters are opened, stand tail shells (put together) in centre of platter, and arrange meat around them. Lobster Cocktail Allow one-fourth cup lobster meat, cut in pieces, for each cocktail, and season with two tablespoons, each, tomato catsup and Sherry wine, one tablespoon lemon juice, six drops Tabasco Sauce, one-eighth teaspoon finely chopped chives, and salt to taste. Chill thoroughly, and serve in cocktail glasses. Fried Lobster Remove lobster meat from shell. Use tail meat, divided in fourths, and large pieces of claw meat. Sprinkle with salt, pepper, and lemon juice; dip in crumbs, egg, and again in crumbs; fry in deep fat, drain, and serve with Sauce Tartare. [Illustration: CLAMS UNION LEAGUE.—_Page 185._ ] [Illustration: OYSTERS À LA BALLARD.—_Page 181._ ] [Illustration: LOBSTER COCKTAIL.—_Page 186._ ] [Illustration: FRUIT COCKTAIL.—_Page 569._ ] Buttered Lobster 2 lb. lobster 3 tablespoons butter Salt and pepper Lemon juice Remove lobster meat from shell and chop slightly. Melt butter, add lobster, and when heated, season and serve garnished with lobster claws. Scalloped Lobster 2 lb. lobster 1½ cups White Sauce II ½ teaspoon salt Few grains cayenne 2 teaspoons lemon juice Remove lobster meat from shell and cut in cubes. Heat in White Sauce and add seasonings. Refill lobster shells, cover with buttered crumbs, and bake until crumbs are brown. To prevent lobster shells from curling over lobster while baking, insert small wooden skewers of sufficient length to keep shell in its original shape. To assist in preserving color of shell, brush over with olive oil before putting into oven. Scalloped lobster may be baked in buttered scallop shells, or in a buttered baking-dish. Devilled Lobster Scalloped lobster highly seasoned is served as Devilled Lobster. Use larger proportions of same seasonings, with the addition of mustard. Curried Lobster Prepare as Scalloped Lobster, adding to flour one-half teaspoon curry powder