Lobster Chowder

Mrs. Lamkin.

Four or five pounds of lobster, chopped fine; take the green part and add to it four pounded crackers; stir this into one quart of boiling milk; then add the lobster, a piece of butter o. .e-half the size of an egg, a little pepper and salt, and bring it to a boil.

Lobster Croquettes

M. A. T. The same mixture as given for stuffed lobster, without the cream; made into pointed balls, dipped in egg and then rolled in cracker and fried in very hot lard ; served dry and garnished with parsley.

Stuffed Crabs Or Lobster

M. A. T. Boil crabs and pick out meat; carefully preserving the shell whole; rub this with salad oil, add to meat one. fourth as much fine bread crumbs, very little nutmeg, cayenne pepper, grated rind and juice of lemon, butter and a little sweet cream, (if lobster, rub the coral with the cream,) replace in shells, dust lightly with bread crumbs, and butter and brown in oven. Garnish with parsley and lemon.

To Dress Crab

Mrs. Elia M. Walker.

Two or three shalots and a little parsley chopped very fine; one ounce of butter; a bunch of sweet herbs; a teacup of broth (or water); boil a few minutes, and take out the herbs; add the crumbs of a roll finely grated; one tablespoon of best sweet oil; one glass of sherry; the juice of half a lemon; cayenne pepper and salt to taste. Put in the crab to warm, then put all nicely into the shell, grate over some bread crumbs and put in the oven a few moments to brown.

Clam Stew

Mrs. M. L. S.

Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast.

Clam Fritters

M. A. T.

Twelve clams chopped or not; one pint milk; three eggs; add liquor from clams; salt and pepper, and flour enough for thin batter. Fry in hot lard.