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Hawaiian Lobster Curry

(ADA D. WAGG.) INGREDIENTS. 1½ tablespoonfuls of butter. 1/2 an onion, chopped I clove of garlic, very fine.

A small piece of grated ginger root. 1½ tablespoonfuls of cornstarch. 1/2 tablespoonfuls of curry powder.

I pint of milk.

I grated cocoanut.

Meat of a lobster weighing 2 pounds.

Salt and pepper to taste.

Method.-Grate the cocoanut and set it aside to soak an hour in one pint of milk. Sauté the onion and garlic in the butter, add the cornstarch and seasonings, and cook until frothy; add the milk strained from the cocoanut, gradually, and, when the sauce boils up once, add the lobster; salt and pepper to taste.

Lobster à la Bechamel.

Meat of 2 lobsters.

INGREDIENTS. 4 tablespoonfuls of butter. 4 tablespoonfuls of flour.

Salt and pepper.

Grating of nutmeg.

I cup of cream. 4 yolks of eggs.

I cup of white stock, seasoned with mace, bay leaf, etc.

I teaspoonful of lemon juice.

Dried and sifted coral.