Boll out puff paste crust a quarter of an inch thick, cut it into squares as many as you have patty pans, cover them with it, lay in each a piece of bread the sice of a walnut✪ Lobster Patties, and about an inch in thickness, cover them with crust the same thickness, wet the edge of the bottom crust before you put the cover on, and press lightly on it, notch them round with the back of a knife, and bake about fifteen minutes in a hot oven. When done, out a round piece out of the top crust, take out the bread and put in the lobster prepared as follows : Take out the meat from a cold- boiled lobster, cut it in pieces, and put it in a stew-pan with some of the green fat from the inside of the lobster, a quarter of a pound of butter, for one large lobster, a gill of cream, the same of veal or chicken broth, or water if you have neither ; a little cayenne pepper, salt, a tablespoonful of flour, and a blade of mace ; stew it five minutes, and fill the patties. Lobster Scallop. Cut in small pieces the meat of boiled lobster, put it in a stew- pan with butter the size of an egg for one large lobster, a heap tng teaspoonful of flour, and a little salt and pepper; mix well together over the fire until the butter is melted, then add a ooffeeoup of cream, with the yolk of an egg beaten in it, and give one boil up ; butter a scallop-shell or deep dish, sprinkle with finely-grated breAd crumbs, pour in ike lobster, spread bread SHELL FISH. 97 oriimbs orer tlie top, season with pepper and salt, and strew ovef a few little pieees of butter, and bake twenty minutes or half ao hour in a quick oven. 01am Chowder. Gut three-quarters of a pound of pickled pork into thin slices and fsj them rather crisp ; drain the liquor from about one hun» dred and fifty little soft-shelled clams, which have been opened raw, place a couple of slices of the pork in the bottom of a pot, lay on them a layer of the clams, on these put a couple of slices of onion, season with pepper, and scatter lumps of butter over the top, on this put a layer of water crackers which have been partially soaked, then a couple more slices of the pork, a layer of clams, two more slices of onion, pepper, plenty of butter, another layer of crackers, and so on until all are in ; cover the top with crackers, scatter lumps of butter over them and a very little salt and pepper ; mix two tablespoonsM of flour to a smooth paste with a little cold water, stir it in the dam-juice, add as much water as you have juice, pour this over the top of the chowder, cover closely, set it in a hot oven and bake an hour * Devilled Lobster. Take the meat from a cold, boiled lobster, cut it in small pieces, add the yolks of three hard-boiled eggs chopped fine, a little mustard, salt, and cayenne pepper; butter a scallop-dish, put in the lobster, cover the top with finely-grated bread crumbS| moisten vrith two tablespoons of cream, cover thickly with little pieces of butter, and bake half an hour in a quick oven. Soft Shell Crabs. Take out the sand-bags, trim the spongy parts from the sides and legs, melt in a stew-pan sufficient butter and lard mixed to float them, when boiling hot drop in the crabs and fry a light orown, sprinkle a little pepper and salt over them and serve. * Stewed Clanu. For a hundred little sand clams or soft-shelled elams ; open them raw the same as an oyster, or what is better procure them 7 W CO OKER T FR OM EXPERIENCE. optned, put them in a etdlender to drain, boil a pint of nob new milk, rub a quarter of a pound of butter to a paste with a heaping tablespoon of flour✪ Stewed Clams, stir it in the boiling milk, add the juioe of the olams, pepper and salt to your taste, and a blade of maoe, when boiling hot, stir in the clams, oook five minotea and serve. * Scalloped Clams. ✪ Scalloped Clams

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Boll out puff paste crust a quarter of an inch thick, cut it into squares as many as you have patty pans, cover them with it, lay in each a piece of bread the sice of a walnut, and about an inch in thickness, cover them with crust the same thickness, wet the edge of the bottom crust before you put the cover on, and press lightly on it, notch them round with the back of a knife, and bake about fifteen minutes in a hot oven. When done, out a round piece out of the top crust, take out the bread and put in the lobster prepared as follows : Take out the meat from a cold- boiled lobster, cut it in pieces, and put it in a stew-pan with some of the green fat from the inside of the lobster, a quarter of a pound of butter, for one large lobster, a gill of cream, the same of veal or chicken broth, or water if you have neither ; a little cayenne pepper, salt, a tablespoonful of flour, and a blade of mace ; stew it five minutes, and fill the patties. Lobster Scallop. Cut in small pieces the meat of boiled lobster, put it in a stew- pan with butter the size of an egg for one large lobster, a heap tng teaspoonful of flour, and a little salt and pepper; mix well together over the fire until the butter is melted, then add a ooffeeoup of cream, with the yolk of an egg beaten in it, and give one boil up ; butter a scallop-shell or deep dish, sprinkle with finely-grated breAd crumbs, pour in ike lobster, spread bread SHELL FISH. 97 oriimbs orer tlie top, season with pepper and salt, and strew ovef a few little pieees of butter, and bake twenty minutes or half ao hour in a quick oven. 01am Chowder. Gut three-quarters of a pound of pickled pork into thin slices and fsj them rather crisp ; drain the liquor from about one hun» dred and fifty little soft-shelled clams, which have been opened raw, place a couple of slices of the pork in the bottom of a pot, lay on them a layer of the clams, on these put a couple of slices of onion, season with pepper, and scatter lumps of butter over the top, on this put a layer of water crackers which have been partially soaked, then a couple more slices of the pork, a layer of clams, two more slices of onion, pepper, plenty of butter, another layer of crackers, and so on until all are in ; cover the top with crackers, scatter lumps of butter over them and a very little salt and pepper ; mix two tablespoonsM of flour to a smooth paste with a little cold water, stir it in the dam-juice, add as much water as you have juice, pour this over the top of the chowder, cover closely, set it in a hot oven and bake an hour * Devilled Lobster. Take the meat from a cold, boiled lobster, cut it in small pieces, add the yolks of three hard-boiled eggs chopped fine, a little mustard, salt, and cayenne pepper; butter a scallop-dish, put in the lobster, cover the top with finely-grated bread crumbS| moisten vrith two tablespoons of cream, cover thickly with little pieces of butter, and bake half an hour in a quick oven. Soft Shell Crabs. Take out the sand-bags, trim the spongy parts from the sides and legs, melt in a stew-pan sufficient butter and lard mixed to float them, when boiling hot drop in the crabs and fry a light orown, sprinkle a little pepper and salt over them and serve. * Stewed Clanu. For a hundred little sand clams or soft-shelled elams ; open them raw the same as an oyster, or what is better procure them 7 W CO OKER T FR OM EXPERIENCE. optned, put them in a etdlender to drain, boil a pint of nob new milk, rub a quarter of a pound of butter to a paste with a heaping tablespoon of flour, stir it in the boiling milk, add the juioe of the olams, pepper and salt to your taste, and a blade of maoe, when boiling hot, stir in the clams, oook five minotea and serve. * Scalloped Clams.

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