Force through food chopper enough
  Carrot to make 3/4 cup.  Put into saucepan with
  3 tablespoons butter and
  1 teaspoon scraped onion, and cook 10 minutes or until brown, stirring
frequently.  Add
  4 tablespoons flour and when smooth add
  1 cup boiling water in which is dissolved
  1 teaspoon vegetable or beef extract, and stir until sauce boils. 
Add
  1 1/2 teaspoons salt
  1 teaspoon pepper
  1 tablespoon lemon juice and a
  Few grains cayenne.  Remove meat from a
  1 1/2 pound lobster and cut in pieces the size of scallops. 
Place
  1/2 pint oysters in strainer over bowl and rinse with
  2 tablespoons cold water, reserving all liquor.  Pick over oysters to
be sure that there are no pieces of shell adhering to them, add oysters
to liquor, and cook them until the edges curl.  Drain, reserving both
liquor and oysters, and in the liquor cook
  1/2 pint scallops 5 minutes or until tender.  To the oyster liquor add
  Cream to make 1 cup; add to the sauce and bring to boiling point. 
Add oysters, scallops, and lobster and serve very hot, garnished with
bits of
  Pimiento and
  Truffles or ripe olives.

STUFFED CELERY SANDWICH

Mix
  1 cream cheese with
  2 tablespoons celery chopped fine
  1 tablespoon chopped, stuffed olives
  1/4 teaspoon salt
  1/8 teaspoon paprika and
  Enough milk to make it the right consistency to spread.  Cut
  Bread in circles 1/4 inch thick.  Cut centers from one-half the pieces
of bread.  Spread bread with
  Creamed butter and with sandwich filling.  Place a ring of bread
on a whole circle of bread.  Garnish each sandwich with a
  Slice of stuffed olive in the center.

BUTTERSCOTCH BISCUITS

Sift together
  2 cups bread flour
  5 teaspoons baking powder and
  1/2 teaspoon salt.  Work in with tips of fingers
  2 tablespoons shortening, add
  7/8 cup milk, stirring with a knife.  Roll thin, spread with
  1/3 cup butter, creamed and mixed with
  3/4 cup brown sugar.  Roll up like a jelly roll, cut off pieces 1 inch
thick, put in greased muffin pans cut side up, and bake 15 minutes at
400 degrees F. This makes 16 biscuits.

[Illustration:  Butterscotch biscuits]

ORANGE AND GRAPEFRUIT SALAD

Pare
  3 oranges and
  2 grapefruit, removing membrane with the skin, then remove sections
free from membrane.  Arrange on
  Lettuce leaves on individual plates in the form of stars, outlining the
sections of the fruit with figs cut in narrow strips.  Put a
  Spoonful of salad dressing in the center of each star and garnish,
if desired, with
  Maraschino cherries.

Any preferred salad dressing may be used.  Dates may be used instead of figs. 
The fruit may be arranged on slices of
  Pineapple if desired.