The national course in home economics

Note. — Terrapin are much esteemed, and those which command the highest price come from the Chesapeake Bay region. They are also found in most of the seas of warm climates. The kind most in demand is the "diamond-back," or salt-water terrapin, and is never found far from the seacoast. Rarely does their length exceed ten inches, and their weight about eight pounds. The female is the largest, and her flesh most prized. When they are large they are called "counts." They feed on both animal and vegetable food. The ordinary way of killing them is to plunge them into boiling water, head first, and boil them fifteen minutes. We cannot wonder that vegetarians revolt against the cruelties practiced toward the animals that furnish us with food. Cut up one terrapin, put in a saucepan with a glass of Madeira, a little salt^ and pepper, and one ounce of butter. Beat a teacup of cream with yolks of two eggs, hard boiled, and put it in with the terrapin moving it around in the pan, but not letting it boil. Use a soup turpeen to hold it when done. Mrs. Claude Morey. TERRAPIN STEAK. Take a terrapin, cut steaks from it, and sprinkle them with salt and pepper. Put a few lumps of butter on them and broil on a gridiron. Serve the steak very hot. Mrs. W. H. Palmer. DIAMOND-BACK OR SALT-WATER TERRAPIN. The diamond-back turtle is highly prized for food. Select a thick, fat terrapin, and plunge it head first into a kettle of boiling water. Throw in some salt, put the cover on, and let cook for fifteen minutes. Take out, remove the black skin from the shell, and the nails from the claws. Wash the terrapin thoroughly in warm water, and remove the shells. Take out the dark green gall bladder, which is about the size of a cherry, the sand bag, entrail and remove the head. Preserve the eggs, if there be any. All the pieces of meat, together with the fat and legs, should be kept in water until wanted for use. W. J. P. STEWED TERRAPIN WITH CREAM. Take some of the flesh prepared as above, cut in little pieces, and put over the fire in a stew-pan, together with a seasoning of pepper and salt, and a small piece of butter. Let stew for a short time, add one cup of hot water and an extra piece of butter; stew for ten minutes, then add two cups of rich milk and let it stew for another five minutes; then remove the pan to the side of the fire, and stir in a little thickening. Cover the pan and let stand for five minutes. Pour the terrapins, sauce and all, over hot tea-biscuits or buttered toast. E. J. C. BOILED LOBSTER. Taka a live lobster, wash thoroughly and put into a kettle of boiling water, slightly salted, having first cleaned and tied the claws together. Keep the water boiling for half an hour. When done take out, lay on its claws to drain, and wipe dry. Rub the shell with a little salad-oil, which will give it a clear red color. Do not boil a lobster too long or the meat wiwill be stringy. The Germans put a handful of caraway seeds into the salt and water. If sufficiently boiled, the spawn will be brightly colored. S. F. E. LOBSTER. (Newport Style.) Split two cooked lobsters in half, remove all the meat, and divide the shells into eight parts Cut the meat fine, crack the claws, taking care not to destroy their shape, pick out the meat. Melt two tablespoonfuls