Dr Seuss Inspired Recipes Your Kids Will Love


What child doesn’t grow up with Dr. Seuss's books? We have quite a few of them lying around the house. The kids love the silly characters and therefore the rhymes. Dr. Seuss-inspired recipes that I’m about to share with you have been a good hit in my house. Of course, the famous green eggs and ham are included, but they're also are quite a few other snack and meal ideas. Create a fun Dr. Seuss-inspired afternoon with a number of these recipes and in fact don’t forget to read a few of the books together with your kids. (If you don’t own any, enjoy a trip to your local library.)


Green Eggs and Ham

This has to be the most famous Dr. Seuss-inspired dish. Scramble a couple of eggs, add a few drops of blue coloring to the mixture and cook as was common. You can serve a warmed-up slice of ham with it, and if you want to go all out, brush the ham with a little green food coloring.
My kids love either biscuits or mashed potatoes with this dish. Add a touch of coloring (either green or a complimentary color like red) to the biscuit dough or the finished mashed potatoes for even more fun.



Cat in The Hat Snack

Make the Cat’s Hat for a fun snack. All you need maybe a few Ritz crackers, gummy lifesavers (preferably in white/clear and red), and a bit of vanilla frosting. Put the Ritz cracker on a plate. Use a little bit of vanilla frosting to attach the first lifesaver to the cracker. “Glue” more lifesavers on top of the first one alternating between red and white.
These snacks are so cute; you'll want to take a picture of your child’s creation before it's devoured.



Wiggly Fish

This snack was inspired by “One Fish, Two Fish, Red Fish, Blue Fish”. Prepare several different colors of Jello per package directions and pour each flavor into a shallow pan. Use a fish-shaped cookie cutter to cut the Jello into fish shapes. (If you don’t have a fish-shaped cookie cutter you'll also just cut fish shapes with a knife.) you'll also add small pieces of fruit to the Jello mixture before it cools. This is an excellent way to sneak an additional serving of fruit into your child’s diet.



Pink Ink for The Yink

The Yink in “One Fish, Two Fish” likes to drink pink ink. Make your own version by combining a couple of strawberries (either fresh or frozen and thawed) and some milk inside a blender. Add a few drops of red food coloring if the “ink” isn’t pink enough.



A Fruity Hat For The Cat

How about this for a fun Sunday breakfast? Whip up a batch of silver dollar pancakes and cut some fresh strawberries. Grab some whipped cream and let the kids assemble the Cat’s hat by stacking pancakes, and strawberries on top of each other using the whipped cream as “glue”.


Enjoy a few of these Dr. Seuss-inspired snacks and meals with your family, or invite a few neighbor kids over for a Dr. Seuss party. Either way, they're tons of fun and an excellent way to bring a number of the Seuss stories to life.

What you would like to know About Oil Fondue


Let’s mention meat fondue recipes and what you would like to understand first. Meat fondue also referred to as oil fondue may be a method of cooking all types of meats, poultry, and seafood during a pot of heated oil.

Each person participating during a fondue experience, cooks his/her meat by placing alittle portion or chunk on the top of an extended fondue fork and placing it inside the pot of oil to cook. When the meat has finished cooking within the oil, it’s then placed on alittle plate where you'll then dip each bit of cooked meat into previously prepared sauces. Meat fondue recipes also can be prepared as a broth fondue, replacing the oil together with your favorite broth – chicken, vegetable, or beef – to call a couple of .

Below, I’ve provided a reasonably organized way of preparing and eating meat fondue recipes. Hope you discover this helpful!

First, it’s great fun and a simple way to entertain a small group of friends or family. With fondue cooking, everything may be done ahead of time and your guests cook their own food! How easy is that?

Oil fondue can be used for cooking meats like beef, lamb, chicken, fish, and seafood. the good thing is, you'll do oil fondue as either an appetizer or as a main entree.

Second, you would like a good and reliable cooking unit. With meat fondue recipes, the pot must be one that keeps the oil hot and is safe to use at your table. There are a few range of fondue pots in a many styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, also as burner, stand, metal pot, and a tray to protect the table and catch spatters.

Other types, you’ll want to buy each item separately. But that has its advantages so you get to make your own customized fondue set in the colors you would like and the accessories that you simply want to use.

Fondue pots are made specifically for a variety of different purposes. stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today’s market, you'll also find non-stick coated fondue pots that make cleaning not such a chore.

With the big variety of pots and cooking units also comes with a good sort of price ranges – from very inexpensive to costly. The thing check for, in my opinion, is that the sturdiness within the construction of the pot. If you're trying to find and all-purpose container which will be used for more than oil fondue, confirm the unit has the capability of being able to adjust the heat source.

Fondue Bourguignonne may be a traditional meat fondue recipe. The pan used for this is often wider at the base and curves in at the highest . Why? Because it eliminates a number of the spattering that happens when meat hits the recent oil and therefore the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity.

What if you don’t have a fondue pot or don’t want to spend the money on one? you'll always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that's a minimum of 3 1/2 inches deep and no more than about 8 inches in diameter. If it's straight sides and possibly curves inward at the highest , even better. just like the bourguignonne pan, it reduces splatters and keeps the warmth .

Some other items used with fondue pots:

Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a few of materials, sizes, shapes, colors, and in fact , price ranges.

Long bamboo skewers are often used rather than forks. The disadvantage is, it’s sometimes harder to keep the meat or bread on the skewer while it's cooking and therefore the oil are often so hot that you simply risk getting too close to it and burning yourself.

Fondue forks are long – a minimum of 10 inches long – and have insulated tips for safety from burning when using oil or broth fondues. The tines on the forks should be generous long and not made from flimsy materials.

Many places that sell fondue pots and their accessories will provide a group of forks with different colored handles for every . This works similarly to the small doo-dads we attach to wine glasses for identification purposes. There’s also a fun fondue game you'll play to urge the party started.

Fondue plates are special because they need little sections built into them within the sort of small indentations for sauces and a bigger section for the meat. they're convenient and nice to possess , but not necessary. These plates are usually available in ceramic, china, pottery, plastic or metal.

Fondue sauce bowls are often used and are particularly festive when the colours or designs of the bowls complement the remainder of the fondue set. they're passed around with the various fondue sauces to every of the guests.

Below is that the recipe for Fondue Bourguignonne:

What you’ll need:

– 3 pound piece boneless beef sirloin or tenderloin

– 2 cups cooking oil (canola or other vegetable oil)

OR

– 1 cup oil + 1 cup clarified butter

– Salt and Pepper to taste

– Dipping Sauces (check out all the wonderful dipping sauces you'll make on my internet site. See info below.)

Trim the fat from the meat and cut into bite-size cubes. Keep refrigerated until about 20 minutes before serving. This recipe lends itself to doing everything in advance of your party, makeing it a simple recipe.



WHAT MAKES AN IDEAL KITCHEN

 

It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'. 


Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house.  


There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task. 


It is desirable, from a sanitary standpoint, that the kitchen floor be made impervious to moisture; hence, concrete or tile floors are better than wooden floors. Cleanliness is the great desideratum, and this can be best attained by having all woodwork in and about the kitchen coated with polish; substances which cause stain and grease spots, do not penetrate the wood when polished, and can be easily removed with a damp cloth.  


The elements of beauty should not be lacking in the kitchen. Pictures and fancy articles are inappropriate; but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter, and a window box arranged as a jardiniere, with vines and blooming plants in summer, will greatly brighten the room, and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen. 


The kitchen furniture.

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The furniture for a kitchen should not be cumbersome, and should be so made and dressed as to be easily cleaned. There should be plenty of cupboards, and each for the sake of order, should be devoted to a special purpose. Cupboards with sliding doors are much superior to closets. They should be placed upon casters so as to be easily moved, as they, are thus not only more convenient, but admit of more thorough cleanliness. 


Cupboards used for the storage of food should be well ventilated; otherwise, they furnish choice conditions for the development of mold and germs. Movable cupboards may be ventilated by means of openings in the top, and doors covered with very fine wire gauze which will admit the air but keep out flies and dust. 


For ordinary kitchen uses, small tables of suitable height on easy-rolling casters, and with zinc tops, are the most convenient and most easily kept clean. It is quite as well that they be made without drawers, which are too apt to become receptacles for a heterogeneous mass of rubbish. If desirable to have some handy place for keeping articles which are frequently required for use, an arrangement similar to that represented in the accompanying cut may be made at very small expense. It may be also an advantage to arrange small shelves about and above the range, on which may be kept various articles necessary for cooking purposes. 


One of the most indispensable articles of furnishing for a well-appointed kitchen, is a sink; however, a sink must be properly constructed and well cared for, or it is likely to become a source of great danger to the health of the inmates of the household.  The sink should if possible stand out from the wall, so as to allow free access to all sides of it for the sake of cleanliness. The pipes and fixtures should be selected and placed by a competent plumber. 


Great pains should be taken to keep the pipes clean and well disinfected. Refuse of all kinds should be kept out. Thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes. Drain pipes usually have a bend, or trap, through which water containing no sediment flows freely; but the melted grease which often passes into the pipes mixed with hot water, becomes cooled and solid as it descends, adhering to the pipes, and gradually accumulating until the drain is blocked, or the water passes through very slowly. A grease-lined pipe is a hotbed for disease germs.



MACARONI RECIPES

 



Home-made macaroni.

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To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying. 


Boiled macaroni.

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Put a large cup of macaroni into boiling water and cook until tender. When done, drain thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt, and one well-beaten egg; stir over the fire until it thickens, and serve hot. 


Macaroni with cream sauce.

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Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk, and one-fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork. 


Macaroni with tomato sauce.

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Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish. 


Macaroni baked with granola.

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Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole custard sauce prepared by mixing together a pint of milk, the well-beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard, has well set, and serve. 


Eggs and macaroni.

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Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole cream sauce prepared as follows: Heat one and three-fourths cup of rich milk to boiling, add one-fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.



NINE SALMON RECIPES.


Boiled salmon.

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Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. 


Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colorless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. 


Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.  


Note. Cut lemon should be put on the table with this fish, and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon. 


Salmon and caper sauce.

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Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shallot; salt, pepper, and grated nutmeg to taste. 


Mode:- Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. 


Time. About 3/4 hour.  


Collared salmon.

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Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay leaves. 


Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. 


Time. 3/4 hour, or rather more.      


Curried salmon.

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Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne, and salt to taste. 


Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. 


Time. 3/4 hour.      


Salmon cutlets.

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Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. 


Time. 5 to 10 minutes. 


Salmon a la genevese.

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Ingredients:- 2 slices of salmon, 2 chopped shallots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper, and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. 


Mode:- Rub the bottom of a stewpan over with butter, and put in the shallots, herbs, bay leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. 


Time. 1-1/4 hour.



BARLEY, THE NUTRITIOUS GRAIN

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of our earth.
Among the early Greeks and Romans, barley was almost the only food of the common people and also the soldiers. The flour was made into gruel, after the following recipe: "Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and also the water necessary." If an especially delectable dish was desired, a little millet was also added to give the paste more "cohesion and delicacy." Barley was also used whole as a food, within which case it had been first parched, which continues to be the manner of preparing it in some parts of Palestine and many districts of India, also within the Canary Islands , where it's called and known as gofio.
In the time of Charles I, barley meal took the place of wheat almost entirely as the food of the common people in England. In some parts of Europe, India, and other Eastern countries, it's still largely consumed as the ordinary farinaceous food of the peasantry and soldiers. The early settlers of new England also largely used it for bread making.
Barley is less nutritious than wheat, and to most people is less agreeable in flavor. It is likewise somewhat inferior in point of digestibility. Its starch cells being less soluble, it offers more resistance to the gastric juice.
There are several distinct species of barley, but most commonly cultivated is designated as two-rowed, or two-eared barley. In general structure, the barley grain resembles wheat and oats.
Simply deprived of its outer husk, the grain is termed Scotch milled or pot barley. Subjected still further to the process by which the fibrous outer coat of the grain is removed, it constitutes what's referred to as pearl barley. Pearl barley ground into flour is known as patent barley. Barley flour, since it contains so small a proportion of gluten, needs to be mixed with wheat flour for bread-making purposes. When added in small quantity to whole-wheat bread, and has a tendency to keep the loaf moist and is believed by some to improve the flavor.
The most general use made of this cereal as a food is within the form of pearl, or Scotch, barley. When well boiled, barley requires about two hours for digestion.

MOUTH-WATERING LOBSTER RECIPES


To boil lobsters.

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted within the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, per its size, and don't forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn isn't red: this must be obviated by great attention. Hub the shell over with a bit of butter or sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.

Hot lobster.

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Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add some bread crumbs. Beat the eggs, and make the entire mixture into the shape of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Time. 1/4 hour.

Lobster salad.

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Ingredients:- 1 hen lobster, lettuces, endive, small salad (whatever is in season), a bit of chopped beetroot, 2 hard-boiled eggs, a couple of slices of cucumber. For the dressing, equal quantities of oil and vinegar, 1 teaspoonful of made mustard, the yolks of two eggs; cayenne and salt to taste; 3 teaspoonful of sauce. These ingredients should be mixed perfectly smooth, and form a creamy-looking sauce.

Mode:- Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly add the small salad. Mix all well along with the pickings from the body of the lobster; pick the meat from the shell, cut it up into nice square pieces, put half in the salad, the other half reserve for garnishing. Separate the yolks from the whites of two hard-boiled eggs; chop the whites very fine, and rub the yolks through a sieve, and afterward the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral, and beetroot placed alternately, and arranged in small separate bunches, so the colours contrast nicely.

Note. some crayfish make a pretty garnishing to the lobster salad.

Lobster (a la mode Francaise).

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Ingredients:- 1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.

Mode:- Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff-paste; cover it with bread crumbs, place small pieces of butter over, and brown before the fire, or with a salamander.

Time. 1/4 hour.

Lobster curry (an Entree).

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Ingredients:- 1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of curry powder, 1/2 pint of medium stock, the juice of 1/2 lemon.

Mode:- Pick the meat from the shell, and cut it into nice square pieces; fry the onions of a pale brown in the butter, stir in the curry powder and stock, and simmer till it thickens, when put in the lobster; stew all slowly for 1/2 hour, and stir occasionally; and just before sending to table, put in the lemon juice. Serve boiled rice with it, the same as for other curries.

Time. Altogether, 3/4 hour.

Lobster cutlets (an Entree).

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Ingredients:- 1 large hen lobster, 1 oz. fresh butter, 1/2 saltspoonful of salt, pounded mace, grated nutmeg, cayenne and white pepper to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, well mixing the ingredients; beat all to a smooth paste, and add a bit of the spawn; divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with bread crumbs, and stick a brief piece of the small claw within the top of each; fry them of a nice brown in boiling lard, and drain them before the fire, on a sieve reversed; arrange them nicely on a dish, and pour bechamel right in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made.

Lobster patties (an Entree).

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Ingredients:- Minced lobster, 4 tablespoonfuls of bechamel, 6 drops of anchovy sauce, lemon juice, cayenne to taste.

Mode:- Line the patty-pans with puff-paste, and put into each little piece of bread: cover with paste, brush over with egg, and bake of a light-weight colour. Take as much lobster as is required, mince the meat very fine, and add the above ingredients; stir it over the fire for six minutes; remove the lids of the patty-cases, take away the bread, fill with the mixture, and replace the covers.

Potted lobster.

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Ingredients:- 2 lobsters; seasoning to taste, of nutmeg, pounded mace, white pepper, and salt; 1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- remove the meat carefully from the shell, but don't cut it up. Put some butter at the bottom of a dish, lay in the lobster as evenly as possible, with the bay-leaves and seasoning between. Cover with butter, and bake for 3/4 hour in a gentle oven. When done, drain the whole on a sieve, and lay the pieces in potting-jars, with the seasoning about them. When cold, pour over it drawn butter, and, if very highly seasoned, it'll keep some time.

Time. 3/4 hour

Dr Seuss Inspired Recipes Your Kids Will Love

What child doesn’t grow up with Dr. Seuss's books? We have quite a few of them lying around the house. The kids love the silly character...