Lobster Salad — Without Oil. Maltese Cross
1 fine lobster—boiled thoroughly, and carefully picked out. Cut into small pieces; put in a broad dish, and sprinkle with a teaspoonful of salt and one of pepper. Set aside in a cold place.
2 bunches of white crisp celery, also cut into small pieces. Toss up lightly with the lobster.
Dressing
2 large table-spoonfuls of butter.
1½ large table-spoonfuls of flour or corn-starch.
1 pint boiling water.
Stir the flour, previously wet, into the boiling water; let it boil two minutes and add the butter. Boil one minute longer and set aside to cool. Meantime, mix well and smoothly.
1 large table-spoonful of mustard.
1 teaspoonful of sugar—(powdered).
½ teaspoonful of salt.
1 table-spoonful boiling water.
1 small cup of vinegar.
Beat this up well, then add to the drawn butter—beat to a cream and pour over the lobster.
Garnish the dish with celery tops and hard-boiled eggs.
It gives me great pleasure to present this receipt to those who, from prejudice or taste, do not like the presence of salad oil in any dish. I have known many who would not knowingly partake of salad, fricassee, or ragoût, that had oil, in however small quantity, as one of its ingredients. And, unlike mince-pie, with the brandy left out, or pie-crust, minus shortening, this oil-less salad is really delicious. Especially if a couple of raw eggs, well whipped, be added to the drawn butter, when almost cold.