little pepper and salt; squeeze in a lemon, and warm these over the
fire enough to melt the butter, set it to cool, and sheet your patty
pan or a plate or dish with good puff paste, then put in your lobster,
and cover it with a paste; bake it within three-quarters of an hour
before you want it; when it is baked, cut up your cover, and warm up
the other half of your sauce above mentioned, with a little butter, to
the thickness of cream, and pour it over your patty, with a little
squeezed lemon; cut your cover in two, and lay it on the top, two
inches distant, so that what is under may be seen. You may bake
crawfish, shrimps or prawns the same way; and they are all proper for
plates or little dishes for a second course.


LOBSTER Á LA NEWBURG.

Take one whole lobster, cut up in pieces about as large as a hickory
nut. Put in the same pan with a piece of butter size of a walnut,
season with salt and pepper to taste, and thicken with heavy cream
sauce; add the yolk of one egg and two oz. of sherry wine.

Cream sauce for above is made as follows: 1 oz. butter, melted in
saucepan; 2 oz. flour, mixed with butter, thin down to proper
consistency with boiling cream.

_Rector's Oyster House, Chicago._


BAKED CRABS.

Mix with the contents of a can of crabs, bread crumbs or pounded