Curried Lobster Iced.—Put into a basin (pre-viously rubbed with a freshly cut clove of garlic) half a pint of good mayonnaise, a teaspoonful of minced chives or very finely chopped shallot, a small dessertspoonful of good curry powder, a saltspoonful of mustard flour, a dust of cayenne, and a good breakfastcupful of finely flaked lobster (or crab, or shrimps, etc.), and set it in the charged ice cave for two and a half hours ; now half fill some china cases with this mixture, covering them up en pyramide with cold boiled rice carefully cooked to get every grain separate ; garnish with chopped red and white chillies or minced parsley and coralline pepper, and serve in a glass dish surrounded with crushed ice.