Beat the yolks of three eggs, slightly, with one-fourth a teaspoonful of salt and a dash of paprica; add one cup of the lobster liquor very gradually, and cook over hot water as a boiled custard.
Remove from the fire and add one-fourth a package of gelatine, softened in one-fourth a cup of cold lobster liquor, or chicken stock; strain over the sifted lobster meat and stir occasionally over ice water; when it begins to set, add the lobster dice, and fold in carefully one cup of whipped cream.

Turn the mixture into the decorated mould, and, when set, turn out on to lettuce leaves.

Decorate with the head, feelers and claws of the lobster.

Serve with French or mayonnaise dressing.

French dressing is preferable with so rich a mixture.
=Anchovy Salad.= INGREDIENTS.
8 salted anchovies, or 12 bottled anchovies.
4 hard-boiled eggs.
1 head of lettuce.
Juice of half a small lemon.
French or mayonnaise dressing, or Sauce tartare.
_Method._--If salt anchovies are to be used, soak them in cold water two hours, then drain, dry, and remove skin and bones; divide the flesh into small pieces and squeeze the lemon juice over them.