The household (of the Detroit free press)

Twenty-five clams, a quarter of a pound of pork, four medium-sized potatoes, four teaspoonfuls minced onions, six sliced tomatoes and two pilot biscuits. Season to taste. Cut the salt pork in small slices and lay in the bottom of a stew pan ; on that a layer of potatoes in slices ; on the potatoes a layer of chopped onions, and then one of tomatoes, sliced or canned. Repeat the process until you have a sufficient quantity ;, season each layer with salt and pepper, thyme, bay leaves, cloves, and terragon may also be added to suit the taste. Pour over this the strained liquor of the clams and sufficient water to cover. Set on a slow fire and when half done add the chopped clams and the broken biscuits. Boil fast about twenty-five minutes longer. MARYLAND CHOWDER. Take the shoulder of a large cod, or good-sized haddock. Clean well and cut in uniform pieces, two pounds of the prepared fish, half a pound of crackers, two ounces of butter, one pint of oysters or clams, one gill of cream, one gill of water, one sliced onion, one tablespoonful of salt, half a teaspoonful each of black pepper and mace. Put the water in a saucepan or clean iron pot ; put in the onion; lay in half of the fish, skin side down ; sprinkle over it half the salt, pepper, etc. ; then put in half the oysters or clams ; cover them with half the butter, in small lumps, and half the crackers ; then the rest of the fish, oysters, seasoning, butter and crackers ; pour the cream over the top, having first boiled it. If the oysters or clams have much liquor, the water will not be required ; if the chowder is found too dry a little more water may be added. Cover close and stew half an hour. Serve on a platter. Milk may be used instead of cream. Pork or bacon cut in small pieces gives it a fine flavor. This dish differs from the New England chowder in being eaten with a fork from a dinner plate instead of with a spoon from a soup plate. SCALLOPED CLAMS. Butter a deep tin dish, put in a layer of grated bread or cracker crumbs, sprinkle in pepper and bits of butter ; then put in a layer of clams chopped fine, with butter and pepper and repeat with alternate layers of crumbs and clams until the dish is full. Let the last layer be of crumbs with plenty of butter on top ; put a plate on it after adding one cup of rich milk, and bake three-quarters of an hour ; take off the plate long enough to brown the top nicely before serving. CLAM STEW. Take half-peck hard-shell clams, wash shells clean, and put in a kettle with about one teacup of water ; let steam until the shells open, when take out of shell, strain juice, and return it with clams to the fire. After they come to a boil, add one pint milk, a piece of butter size of an egg, three crackers rolled fine, pepper and salt to taste. TO BOIL A LOBSTER. Choose a lively one — not too large — lest he should be tough. Put a handful of salt into a pot of boiling water, and having tied the claws together, plunge it into boiling water. Boil from half an hour to an hour as the size demands. When done, draw the lobster out, and lay it, face downward, in a sieve to dry. When cold, split open the body and tail, and crack the claws to extract the meat, throwing away the long fingers and the head. DEVILLED LOBSTER.