Serve the lobster on bits of toast, or on thin crackers, with a sprinkling of the yolks over the lobster, and circles of the whites around it.
=Oyster Crabs a la Hollandaise.= Remove the meat from one pint of oyster crabs; put this, with a little of the liquor, into the blazer, add two tablespoonfuls of butter, a dash of paprica and a scant half-teaspoonful of salt, and let cook three or four minutes without boiling.

Set the blazer over hot water and add three-fourths a cup of hollandaise sauce (either hot or cold).

Stir until the mixture is heated, then add one tablespoonful of lemon juice and one teaspoonful of chopped parsley.

Serve on toast, in Swedish timbale cases or in patty cases.
=Hollandaise Sauce.= Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat.

Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more tablespoonfuls of butter in bits.
Shrimps, oysters, lobsters and delicate fish are all good when served after this recipe.
=Devilled Crabs.= Melt one tablespoonful of butter, add one tablespoonful of flour, and, when blended, one cup of milk.