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To Choose Boiled Lobsters

This shell fish, if it has been cooked alive, as it ought to have been, will have a stiffness in the tail, which, if gently raised, will return with a spring. Care, however, must be taken in thus proving it; ; for if the tail is pulled straight out it will not return; when the fish might be pronounced inferior, which in reality, may not be the case.

In order to be good, lobsters should be weighty for their bulk; if light, they will be watery; and those of the medium size are always the best. Small-sized lobsters are cheapest and answer very well for sauce.

Lobster Canapés. - INGREDIENTS for dish for 4 persons.-12 small croûtons fried in butter, a little lobster butter, the tail of a small lobster, oil, capers, pepper and vinegar. AVERAGE COST, 10d.

Fry the croûtons and when cold spread them with the butter. Cut small slices of the lobster and soak in oil and vinegar for a few minutes. Lay a slice on each croûton and give a seasoning of pepper and cayenne, put 2 or 3 capers on the top and serve on a flat dish, on a stamped paper, garnished with parsley and watercress.

SEASONABLE at any time.