Iced Lobster Soufflé.—Flake down a nice lobster, and let it marinade for an hour or so in oil, vinegar, salt, and pepper, and mix the cream from the body with a rich tomato mayonnaise. Have ready some stiffly whipped aspic jelly and put a layer of this into a papered soufflé case, cover this with some of the flaked lobster, then some of the cream, etc., then more whipped aspic, continuing the layers till the dish is full, finishing with the aspic. Dust with minced parsley, and leave it in the ice cave, or on ice, till ice-cold. Crab, salmon, cold chicken, or game, etc., are all excellent thus.