3 salt herring 15 boiled, peeled potatoes 3 apples ¼ lb. cold roast ⅛ lb. tongue sausage ¼ lb. pickled beets 2 salt pickles 2 pepper pickles 1 onion 1 tsp. mustard 4 tbsp. of oil 1 pinch of salt Pepper 1 pinch of sugar Vinegar to taste ½ pt. bouillon 3 hard-boiled eggs Preparation: The herring are soaked in water for ½ day, then dressed, skinned, the bones taken out, and cut into equal parts. Potatoes, apples, roast, sausage, eggs, onion, pickles, beets are all cut up, mixed well and seasoned with oil, salt, pepper, mustard, sugar and vinegar, then bouillon added. The salad is served in a glass dish and garnished with minced white of egg, yolk of egg, pickles and beets. You may also garnish with sardines cut in halves and rolled. No. 48—BOILED LOBSTER. Quantity for 6 Persons. 3 lobsters, 2½ lbs. Boiling water Salt 12 pepper-corns Preparation: The lobster is cleaned in water with a brush, by taking hold of its back with the left hand and using the brush with the right. In this way it is harmless. The water is brought to boil in the meantime with salt and the 12 pepper-corns, then the lobsters are put in head first, which kills them instantly. Boil 5 minutes, then set aside to simmer 45 minutes. After this time take out the lobsters, dry them and put them on a board, break off the claws and tail and split the body into halves from head to tail. Arrange these halves upright on a platter, put a bunch of parsley in the top, place lettuce leaves around and garnish neatly with the tails, cracked claws and legs. Creamed butter or butter balls are served with it, also a mayonnaise dressing. Remarks: Claws and legs are placed into a cloth and carefully cracked so the meat is not crushed. Large lobsters may boil 1 hour. No. 49—COLD LOBSTER. Quantity for 6 Persons. Preparation and ingredients are the same as in the preceding, No. 48. When the lobster is done, pour a cupful of cold water into the hot water and let the lobster cool in it. Then take it out, dry it and press it under a heavy board for one hour. When serving, brush it with oil and prepare it like the warm lobster. A mayonnaise dressing is nice with it. No. 50—LOBSTER CROQUETTES OR CUTLETS. Quantity for 6 Persons. Utilizing remnants of lobsters. The preparation and ingredients are the same as those given under No. 38 and 39, Fish Croquettes or Cutlets. No. 51—LOBSTER RAGOUT IN SHELLS OR ON TOAST. Quantity for 6 Persons. 2 lobsters, 3 lbs. ⅛ lb. of butter 2 tbsps. of flour ½ pt. bouillon 1 tsp. of meat extract 1 pinch of salt 1 pinch of pepper 1 pinch of sugar 1 tbsp. of lemon juice 4 pepper-corns 1 clove ¼ bay-leaf ⅛ of an onion 2 tbsps. of Madeira ⅛ pt. of white wine ¼ pt. of champignons 3 truffles 1 cup tomatoes