The national course in home economics

Take a pint of fresh crab meat, chop very fine, add one-half pint of bread-crumbs, season with salt and pepper and mix thoroughly. Roll one dozen fresh oysters in this preparation, dip them in light egg batter and also ?n the crumbs again. Place some fresh butter in a very hot pan and fry slowly. Mrs. Hattie Bostwick. POTTED CRAB. Pick the meat from the shell and claws of a freshly-boiled crab. Pound it in a mortar with salt, cayenne, and pounded mace. Press it into small jars, cover it with butter, and bake it in a moderate oven for half an hour. When cold, pour freshly-clarified butter over it. Set it aside until the butter becomes cold. G.R.B. DEVILED CRABS. Boil the crab and extract the meat therefrom, season with cayenne pepper, mustard, salt and such table sauce as you may prefer; put into a covered saucepan with hot water sufficient to keep from burning; add cracker dust moistened with a tablespoonful of cream together with a quantity of butter. Serve in the back shell, putting a sprig of parsley with each. ' H. J. F. CRAB FARCIE. Take all the meat from the shells, and weigh with bread-crumbs, allowing a pound of the meat to a pound and one-quarter of the crumbs. The crumbs must cover the meat. Put pieces of butter over the whole, and bake in the oven ten minutes. Serve with lemon and parsley, chopped. Mrs. Felice LaMonte. SCALLOPS. This fish much resembles an oyster, though it is larger, and tastes like a crab. Dry them after washing, and trimming away the beard and black parts, then roll in cracker dust, afterward in egg and crumbs, and drop them into boiling fat for a minute, so they will take on a light brown. The crumbs must have salt and pepper mixed with them. Mrs. Callahan. LITTLE-NECK CLAMS SERVED RAW. Wash the required number of clams in water and scrub well with a brush. Wipe and dry them. Now open and cut them from their shells. Place five or six on a plate on the half shells on top of cracked ice. Put half a lemon in the center of the plate. Serve with crackers and a small dish of finely-chopped cabbage with fresh dressing. W. O. T. STEAMED CLAMS. (New England Style.) Scrub the required number of clams, place when clean in a saucepan over the fire without any water and heat until the shells open. Take out the clams and pour the liquor into a jar to settle. Remove the clams from their shells, pulling off the thin skin round the edge, and cutting off the black end with a pair of scissors. When the water has settled pour it into a saucepan, add the clams and heat but do not boil. Take out the clams and serve on brown bread. H. T. P. FOR CLAM BAKE See Chapter "Camping Out." ROASTED CLAMS. Wash them and lay them on a gridiron over the hot coals. As soon as the shells open take off the top shell and place a little butter and pepper on them. Oysters may be done in the same way. Mrs. Finn. CLAM3 ON TOAST. Chop fine two dozen clams, melt two tablespoonfuls of butter and add two tablespoonfuls of flour, then add the clams with one-half a pint of their juice; season well and let simmer fifteen minutes. Just before serving add a cup of cream and let come to a boil. Serve hot on toast. Mrs. C. I. Hewitt. CLAM FRITTERS.