Take the lobster out of the shell and clean it; Bridget will have to show you how the first time. Or, if you are using canned lobster, pour away all the juice and pick out the bits of shell, and find the black string which is apt to be there, and throw it away. Cut the meat in pieces as large as the end of your finger, and heat it in the sauce till it steams. Put in a small half-teaspoonful of salt, a pinch of cayenne, and a squeeze of lemon. Do not put this in a large dish, but in small ones, buttered well, and serve at once. Stand a little claw up in each dish. Creamed Salmon 1 can salmon. 1 cup of white sauce. Prepare this dish exactly as you did the plain creamed white fish. Take it out of the can, remove all the juice, bones, and fat, and put in the white sauce, and cook a moment till smooth. Add a small half-teaspoonful of salt, a little pepper, and a squeeze of lemon, and put in a baking-dish and brown, or serve as it is, in small dishes. Scalloped Lobster or Salmon 1 can of fish, or 1 pint. 1 large cup of cracker or bread crumbs. 1 large cup of white sauce. Prepare this dish almost as you did the scalloped oysters. Take out all the bones and skin and juice from the fish; butter a baking-dish, put in a layer of fish, then salt and pepper, then a layer of crumbs and butter, and a layer of white sauce, then fish, seasoning, crumbs and butter again, and have the crumbs on top. Dot over with butter and brown in the oven, or serve in small dishes. Crab Meat in Shells You can buy very nice, fresh crab meat in tins, and the shells also. A very delicious dish is made by mixing a cup of rich cream sauce with the crab meat, seasoning it well with salt and pepper and putting in the crab-shells; cover with crumbs, dot with butter, and brown in the oven. This is a nice thing to have for a company luncheon. Creamed Chicken or Turkey 2 cups of cold chicken. 1 large cup of white or creamed sauce. 1/2 teaspoonful of chopped parsley. Salt and pepper. Pick the chicken or turkey off the bones and cut into small bits before you measure it. Heat it in the sauce till very hot, but do not let it boil, and add the seasoning,--about half a teaspoonful of salt, and a tiny bit of cayenne, or as much celery-salt in the place of the common kind. Put in a large buttered dish and serve, or in small dishes, either with crumbs on top or not. A nice addition to this dish is half a green pepper, the seeds taken out, chopped very fine indeed, and mixed with the white meat; the contrast of colors is pretty and the taste improved. Scalloped Eggs 6 hard-boiled eggs. 1 cup cream or white sauce. 1 cup fine bread-crumbs. Salt and pepper.