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Plain Lobster

Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once.

Clams à la Newburgh.

Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine. Substitute the soft and the chopped parts of the clams for the lobster and proceed as for lobster à la Newburgh.

Oyster, chicken, turkey or sweetbread à la Newburgh may be prepared by substituting one of the above ingredients for the lobster.

Lobster à la Bordelaise.

INGREDIENTS. 2 cloves of garlic, chopped.

I sliced carrot. 2 tablespoonfuls of butter. 2 glasses of white wine (half a cup).

Meat of 2 lobsters.

I glass of brandy. 3 tablespoonfuls of butter.

Chopped parsley, white and cayenne pepper, salt.

Method. - Melt the butter in the blazer and in it cook the onion and carrot about five minutes.