Lobster Sauce

Boil a small lobster and remove meat. Place bones and tough meat at end of claws in a sauce-pan with three cupfuls of cold water, a slice of onion, and of carrot, sprig of parsley, bit of bayleaf, and a few peppercorns. Simmer for half an hour - and strain off the liquor. Melt three tablespoonfuls of butter, add three tablespoonfuls of flour, and pour on one cupful of the strained liquor. When thickened, add one-half cupful of cream, and salt and pepper to taste, also one-fourth teaspoonful of paprika, and the meat of the lobster cut in small pieces. If one wishes to use the meat for a salad, the sauce is excellent in flavor without the pieces of meat.

Mock Hollandaise

Melt one tablespoonful of butter; add one tablespoon-ful of flour, one-half cupful of milk, and cook until thickened. Then add one-half cupful of butter a little at a time; yolks of two eggs, one tablespoonful of lemon juice, one-half teaspoonful of salt, one-fourth teaspoonful of paprika, and a little cayenne.

Planked Lake Superior White Fish

Procure a large white fish (Isle Royale is best), have it properly boned; cut thin slices of salt pork; have an oak board, long enough for the fish and about one and one-half inches thick; put slices of pork on the board for a bed upon which to place the fish. Season with pepper, salt, and celery salt. You may add other seasonings if you wish. Bake in a quick oven twenty minutes, or until a delicate brown. When the fish has been cooked twenty minutes, pipe hot mashed potato around the edge of the plank, brush the edges of the potato with the beaten yolk of an egg mixed with a tablespoonful of milk, and set the plank in a hot oven to brown the edges of the potato and finish cooking the fish. Garnish with lettuce and thin slices of lemon. Serve hollandaise sauce with this.

Creamed Salt Codfish

Soak the fish overnight in cold water. Drain, and cut or pick the fish into small pieces, having two cupfuls. Into an iron frying-pan put the fish, with three table-spoonfuls of butter, and sprinkle over two level table-spoonfuls of flour. Stir until butter is melted, then add enough milk just to cover the fish, and allow this to cook slowly until thickened. Season with pepper and salt, if necessary, and just before serving add one slightly beaten egg, mixed with a little of the liquid. Serve on toast, or in a deep dish, garnished with triangular pieces of toast.

Cape Cod Creamed Fish And Potatoes

Soak salt codfish for several hours in cold water. Drain and cut into small pieces. Cut cold cooked potatoes into dice, and mix with the fish, having equal quantities of fish and potatoes. Put into a saucepan with them sufficient cream to cover the fish and potatoes; season to taste with salt, pepper, and paprika, and cook slowly until cream thickens, about forty minutes.

Shad Roe Croquettes

Cover one set of shad roe with boiling water, add a teaspoonful of salt, and simmer twenty minutes. Drain, remove the membrane with a silver fork, and mash the roe. Season with a teaspoonful of grated onion, a half-teaspoonful of salt, a dash of cayenne, a grating of nutmeg, and a tablespoonful of chopped parsley.

Heat a half-pint of milk in a saucepan; when hot, stir in two level tablespoonfuls of butter rubbed with the same amount of flour. When smooth, take from the fire and add a half-cupful of soft bread-crumbs, two hard-boiled eggs chopped fine, and a dash of black pepper. Add the shad roe; mix, and cool. Then form into cylinders, dip in egg beaten with a tablespoonful of water, roll in dry bread-crumbs, and fry in deep, hot fat.