the hand and roll half a tablespoonful of the mixture between the
palms, to the size of a small peach. Fry in deep fat.



=To Boil a Lobster=

Have a large kettle on the fire with plenty of boiling water, deep
enough to cover the lobster well. Put into this one cupful of salt, if
you cannot get the sea-water. When the water is galloping, put in the
lobster, head foremost, and keep it under water. Boil from twenty to
thirty-five minutes according to size.



=To Dress Lobsters Cold=

Crack the shell of the claws carefully, remove the meat and place on a
platter. Turn the lobster on its back, lay a heavy knife on the middle
of the tail, all the way up to the body. Give it a gentle blow with a
hammer, then with both hands turn back the shell and draw out the tail
intact. Twist off the claws from the under side of the body and remove
the body from the shell. Open and remove the stomach and sandbags. Open
the tail in length, halfway through, on the under side, remove the
black vein from the body to the end. Dress with parsley and serve.



=Baked Mackerel=