Cooking for profit

Cut the cold potatoes in dice shape and the lobster as near as possible in the same form and eggs likewise. Put all in a pan pour the salad cream over them and mix by shaking up. Cost — lobster 20. potatoes 2, salad cream 10, eggs 4; 36 cents or 3 to 4 cents per individual dish. 363— Buttered Lobster on Toast. Take the large and solid pieces of lobster, cut them to an even size but not very small. Put a piece of butter size of an egg in a frying pan and chop it &,part with a spoon while it is getting hot over the fire and when melted put in the lobster, dredge with pepper and salt, squeeze in the juice of half a lemon and shake it back and forth. As soon as hot through it is ready. Serve on thin broad slices of buttered toast. Cost — 34 cents for 8 portions or about 4 cents per dish. 364— Lobster Patties. See directions for oyster patties of the different varieties, white, yellow, brown, in puff paste shells and in household style and make lobster patties the same way, but remember to season lobster with a dash of lemon juice and cayenne, 365— Lobster Cutlets- So called because made to imitate a lamb chop or cutlet breaded. 1 heapiug cup lobster meat — 8 oz. 1 cup fine bread crumbs — 2 oz. Butter size of a guinea egg. 1 teaspoon mixed salt and pepper » 2 tablespoons vinegar. 8 lobster claws. 1 egg and one cup cracker meal. Lard to fry. Mash the lobster meat and the season* ing ingredients together in a pan to a paste, divide into 6 or 8 portions, take them up with flour on the hands and make into the shape ot small pears, then flatten them, stick a lobrter claw ui each one to look like the bone of a lamb chop. Dip tljem in egg beaten up with a little water and from that into cracker meal and fry light brown by immersion in plenty of hot lard. Better if you have a wire basket to dip them and not break. Serve with sauce, either tomato sauce or tomato and creamsauce mixed, or parsley sauce. Cost — of material — lobster 12, butter 3, bread and seasonings 1, egg and cracker meal 3, lard to fry 2; 21 cents, or with sauce from 3 to 4 cents per dish, according to size made up. 366— Lobster Croquettes. Instead of mashing to a paste asm the preceding case, chop tbe lobster small and stir in the bread crumbs, melt the butter and pour in, add a little chopped parsley and make up in pear shapes or in any other shape, and bread and fry a? before. 367— Shrimps and Prawns. The small sea shrimp is generally eaten in the shell, the head and tail only removed, being more delicate flavor than the prawn but too small for most culinary purposes. The prawn is twice as large. It is the pink colored large shrimp of southern waters and is now readily obtainable put up in cans ready trimmed and shelled for use. Shrimps of all kinds are first cocked by dropping them in boiling salt water. It is said to show that they were dead when put in the boiler if they come out ying straight at full length; and it is considered they ought to be dropped in alive and consequently quite fresh, when they come out in the doubled form as they are seen in the market Ten minutes boiling is enough. 368— Shrimps in Mayonaise.