Miss Parloa's kitchen companion

under it, so that the heat shall not be great at the bottom. The crumbs should become brown in ten or twelve minutes. Cover the bottom of a large dish with parsley. Arrange the crabs on this, and serve at once. Lobster, prawn, and shrimp may be prepared in the same manner. Canned crab meat may be used for this dish. * Curry of Lobster. Cut into pieces about two inches square the meat of a lobster weighing about three pounds, and after seasoning with salt and one-fifth of a teaspoonful of cayenne, set it away in a cold place. Put three table-spoonfuls of butter into a frying-pan, and when it has become hot, add two table-spoonfuls of flour and a small teaspoonful of curry powder. Stir the mixture until it is brown ; then gradually add a cupful and a half of stock, and season with salt and pepper. Add the lobster, and cook six minutes longer. Place small slices of crisp toast upon a warm dish, and pour the curry upon them. Garnish with triangles of toast and bits of parsley. If the flavor of onion be liked, fry a small onion in the butter before adding the flour and curry-powder; but in this case strain the sauce before the lobster is put with it. * Fricassee of Lobster. Here is a good mode of preparing a lobster weighing two and a half or three pounds. Besides the fish there will be needed a pint of white stock or water, two tablespoonfuls of butter, two of flour, one of lemon juice, a teaspoonful of chopped onion, a tiny bit of mace, a sprig of parsley, and salt and pepper to suit the taste. Remove the meat from the shell of the lobster, and cut it into small cubes. Put the tomalley, or green liver, with it ; and after seasoning with salt and pepper, put all into a deep saucepan, and set aside. Put the onion, mace, parsley, and butter into a frying-pan, and cook slowly for five minutes j then add the flour, and stir constantly until smooth and frothy. Draw the pan back, and gradually add the stock. Boil gently for three minutes j and after adding the lemon juice and some salt and pepper, strain the liquid upon the lobster. Cook the dish for eight minutes, and serve with boiled rice or dry toast. When it is inconvenient to use stock, milk, or half cream and half water, may be substituted. In this case the lemon juice must not be added until the last moment, because it would curdle the sauce if boiled with it. Lobster Newburg. If provision is to be made for six or eight persons, use the meat of a lobster weighing about four pounds, or that of two small lobsters, four table-spoonfuls of butter, two of brandy, two of sherry, two teaspoonfuls of salt, onefourth of a teaspoonful of pepper, half a pint of cream, the yolks of four eggs, and a slight grating of nutmeg. Cut the meat of the lobster into small, delicate slices. Put the butter on the stove in a frying-pan, and when it becomes hot, put in the lobster. Cook slowly for five minutes ; then add the salt, pepper, sherry, brandy, and nutmeg, and simmer five minutes longer. Meanwhile beat the yolks of the eggs well, and add the cream to them. Pour the liquid over the cooking mixture, and stir constantly for one minute and a half. Take from the fire immediately at the end of that time, and serve in a warm dish.