=Crab Meat au Gratin.=--Mix the meat from six crabs with a third the amount finely chopped, sweet, green peppers. Add the yolks of two eggs beaten with a half cup cream and a little sherry, and toss in a saucepan until hot and creamy. Put the mixture into the cleaned crab shells or the little brown ramequins, sprinkle with Parmesan cheese and fine crumbs; put in bag and crisp in a hot oven. =Crab Flakes au Gratin.=--Add to one pint crab flakes, one-half cupful cream sauce, two tablespoonfuls melted butter and a quarter teaspoonful paprika. Mix well together, place in a small wood cookery dish or ramequins, sprinkle the top with toast crumbs and a light sprinkling of Roman cheese. Put into bags, bake and serve. If any be left over, it makes a delicious salad served on lettuce with mayonnaise. =Lobster Chops.=--Put into a saucepan a heaping tablespoonful of butter and two very heaping ones of flour. As soon as melted and frothed, add one cupful of hot milk or cream, and stir until the mixture is smooth and thick. Season with salt and paprika, take from the fire, add two cups of the lobster, cut fine, mix well and turn on to a platter to get as cold as possible. When cold and firm, form into balls, then flatten into chops, roll in egg, then in cracker crumbs and set away on the ice until ready to cook. Put in buttered paper bag and cook ten minutes. When ready to serve, tuck one of the little claws in the small end to simulate a chop bone and garnish with lemon and parsley. For Sunday night supper these chops may be cooked early in the day, then simply re-bagged and heated in the oven for the meal. =Coquilles of Lobster.=--Cook two tablespoonfuls of finely chopped onion in a tablespoonful butter for fifteen minutes. Have ready a cream sauce made by melting together over the fire a tablespoonful each of butter and flour, then thinning with a cupful of white stock that has been cooked with a small bouquet of sweet herbs. Salt and pepper to taste, and if you like add half a cupful chopped mushrooms and their liquor. Add to the lightly browned onions two cupfuls finely cut lobster meat, a tablespoonful minced parsley, one cupful of the made sauce and salt and paprika. Cook together ten minutes, then put the mixture into the shells, pour a little of the sauce over each, sprinkle with buttered bread crumbs, bag, and bake about ten minutes or until they are browned. =Lobster in Shells.=--Cut the meat from two cans of lobster into small pieces. Sprinkle a few bread crumbs and a little salt and pepper over it. Then put in shells. On each shell put a good sized lump of butter, two teaspoonfuls of wine, some more salt and pepper and some more bread crumbs. Put prepared shells in a paper bag, put in a hot oven and cook ten minutes.