Creamed Lobster

One onion minced fine; simmer in tablespoon butter, heaping tablespoon Globe A-l flour added; then add cup of cream, pinch of soda in cream, two teaspoons catsup, one dash tobasco and one teaspoon Worcestershire sauce. Chop lobster not too fine and add to sauce; put grated cheese on top and bake twenty minutes.

Sauce For Lobster Creole

One can tomatoes (Del Monte Sauce), simmer one-half hour with one large onion and clove of garlic minced; strain. Cook one large tablespoon of Globe A-l flour and butter until blended, add the tomato, and after it boils up add slowly one-half cup cream, one-half teaspoon each chili powder and Grandma's Spanish pepper, one tablespoon grated Italian cheese. You may add hard boiled eggs sliced, or stoned olives. Pour this over diced lobster and serve hot.

Lobster A'la Newberg

Split two good sized lobsters, pick meat from shells and dice; place in a saucepan with a good lump of butter, season with salt and red pepper and one-half can mushrooms diced; cook five minutes, then add a wine glass of Madiera wine. Have three eggs and one-half pint of cream beaten together; add to the lobster and cook until it thickens.

Deviled Lobster

One can lobster, two tablespoons Globe A-l flour, two tablespoons butter, one teaspoon mixed mustard, one pint milk, one onion, crumbs, cayenne and salt; beat Globe A-l flour, butter and seasoning together; stir into boiling milk, add chopped lobster and cook two minutes; put into baking dish, cover with crumbs and brown in oven. - Mae A. Thompson.