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Chafing-dish Dainties (Method Cut the lobster)

Method. - Cut the lobster in delicate slices or in dice, as preferred. Make a bechamel sauce, after the usual manner, of the butter, flour, seasonings, cream and stock. Add the lobster, and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer.

Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served.

Oysters, clams, sweetbread, chicken or turkey may be served à la Bordelaise or Bechamel.

Lobster à la Poulette. 1/3 a cup of butter. 1/3 a cup of flour.

INGREDIENTS. 1½ a teaspoonful of salt.

Dash of paprica. 14 a teaspoonful of white pepper.

I cup of cream.

I cup of well-seasoned chicken stock.

Juice of half a lemon. 2 hard-boiled eggs.

I pint of diced lobster meat.

Cut Method. - Prepare a white sauce, using the ingredients mentioned, and adding the lemon juice by degrees. Add the lobster to the sauce. the whites of the hard-boiled eggs in rings and pass the yolks through a sieve. Serve the lobster on bits of toast, or on thin crackers, with a sprinkling of the yolks over the lobster, and circles of the whites around it.

Oyster Crabs à la Hollandaise.

Remove the meat from one pint of oyster crabs; put this, with a little of the liquor, into the blazer,