Miss Corson's practical American cookery and household management

water from the leaves, and arrange them on a salad-bowl ; put the shrimp in a little heap in the centre of the lettuce, and pour over them a mayonnaise, made without mustard, as follows : Put the yolk of a raw egg in a bowl, stir it with a fork, and mix oil with it, a few drops at a time, until quite a thick paste is formed ; next slowly mix in enough vinegar to thin it j then again add oil and vinegar, stirring the dressing gently and constantly, until the desired quantity of mayonnaise is made, using one-third as much vinegar as oil;- season it palatably with salt and pepper, and use it with the salad. Prawns make a delicious salad. HOT LOBSTER SALAD. This salad must be served directly it is made. Choose a medium-sized lobster, heavy for its size, and quite alive ; plunge it head first into a large pot half full of boiling water, and boil it for about twenty minutes, or until the shell is quite red; cool the lobster until it can be handled ; then take it from the shell, using a can-opener to separate the shell ; save all the coral, green fat, and the flesh of the lobster. Throw away the intestine, which runs through the flesh of the tail ; the " lady," or membranous sack, which lies back of the eyes ; the " dead men," or soft fins, which lie under the small legs, close to the body and the shell. Cut the flesh of the lobster in pieces about an inch square. While the lobster is being prepared, boil two eggs hard, remove the shells, and cut the eggs in quarters ; carefully wash and dry two medium-sized heads of lettuce, cut them in quarters, and keep them in a cold place ; put into a saucepan four tablespoonfuls each of butter and vinegar, a mustard-spoonful of made mustard, a saltspoonful of salt, a quarter of a saltspoonful of pepper, a dust of cayenne, and the lobster, and place the saucepan over the fire • arrange the lettuce around the sides of a salad-bowl ; stir the lobster until it is hot, pour into the salad-bowl, garnish it with the hard-boiled eggs, and serve it at once. The success of this salad depends upon the rapidity with which it is made and served. LOBSTER SALAD. Prepare the lobster as directed in the preceding recipe, but do not heat it. Arrange it on a dish with the lettuce, pour over it a mayonnaise, and garnish it with hard-boiled eggs, and the coral and small claws ; capers, cold boiled beets, olives, and the small lettuce-leaves may also be used to garnish the salad. A recipe for mayonnaise has already been given. NEW POTATOES. Wash and scrape a pint of small, even-sized new potatoes, putting them into cold water as fast as they are scraped ; when all are done, put them over the fire in salted boiling water, and boil them only until they can be easily pierced with a fork ; then drain off the water, put with them a tablespoonful of butter, a level teaspoonful of salt, a quarter of a saltspoonful of white pepper, and sufficient milk to entirely cover them ; let them boil gently for five minutes, and then serve them.