Preparation: The lobster is prepared as given under No. 48. After the lobster is cooked, all meat is picked out, reserving the coral, which is pulverized. The ⅛ lb. of butter is browned with the flour, bouillon or water added and the coral put in. Meat extract, salt, pepper, sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and tomatoes added and smooth. It is strained and must be about ¾ of a pint, this is all cooked ½ hour. This gravy must be very savory. The champignons are cut into small pieces, the truffles peeled and chopped, then add the champignons, truffles and lobster to the strained gravy. This mixture is filled into buttered shells or small molds and baked in the oven for 5 to 10 minutes. Serve on slices of toast. Remarks: This is a fine side dish. No. 52—BAKED LOBSTER. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 48. When the lobster is cooked and split, hot butter is dripped on and the lobster baked in it for 10 to 15 minutes. A mayonnaise dressing and chopped pickles are nice with it. Remarks: It is best to bake the lobster in a gas oven. No. 53—BOILED CRAWFISH OR CRABS. Quantity for 6 Persons. 24 crabs Sufficient water 2 tbsps. of caraway Salt 1 large onion, sliced The Gravy. ⅛ lb. of butter 2 tbsps. of chopped parsley Preparation: The crabs are cleaned like the lobster. See No. 48. The water with caraway seeds, salt and sliced onion is boiled and the crabs put in one by one. The water must boil constantly, so that the crabs are killed instantly. Boil 3 minutes, then set aside to simmer ¾ to 1 hour. Serve the hot crabs on a napkin. For gravy or dressing, take hot butter mixed with minced parsley. No. 54—CRAB CUTLETS WITH VEGETABLES. Quantity for 6 Persons. 36 crabs 1 oz. of butter 2 yolks of eggs 1 egg Salt, pepper 1 tsp. of lemon juice 1 cupful of roll crumbs ½ lb. of butter for frying Preparation: The crabs are prepared and cooked as given under No. 53. The meat picked out, 18 claws or legs laid aside. The meat is coarsely minced, then mixed well with creamed butter, 2 yolks of eggs, lemon juice, salt and pepper and small croquettes made from this mixture. Dip in beaten egg and roll crumbs. Heat the butter and fry these croquettes in it on both sides to a nice color. Into each put a claw or leg. Arrange the croquettes around asparagus or peas. Remarks: A good crab dressing may be prepared from the meat of crabs. No. 55—CRAB RAGOUT. Quantity for 6 Persons. 50 crabs ¼ lb. of butter 3 tbsps. of flour 1 pt. bouillon Some champignon water ¼ wineglassful of white wine 1 tbsp. of lemon juice 1 pinch of salt and pepper 2 yolks of eggs ½ pt. champignons