The universal cookery book

“Wash the shells very clean, put them in a pot with as little water as will keep the pot from burning, with their edges down, and boil constantly. When the shells open, they are done ; remove them, have ready nice butter toast, and pour the clams on CLAM CHOWDER. the toast, with as much of the juice as the toast will absorb ; add pepper if desired.” Clam Chowder. “Put in a pot a layer of sliced pork, chopped potatoes, chopped clams, salt, pepper, and lumps of butter, and broken crackers soaked in milk ; cover with the clam-juice and water, and stew slowly for three hours ; thicken with a little flour ; it may be seasoned with spices if preferred.” Clam Scallops. Chop fifty clams fine, and drain off in a colander all the liquor that will come away. Mix this in a bowl with a cupful of crushed cracker, half a cupful of milk, two beaten eggs, a tablespoonful of melted butter, half a teaspoonful of salt, a pinch of mace and the same of cayenne-pepper. Beat into this the chopped clams, and fill with the mixture clamshells, or the silver or stone-china shell-shaped dishes sold for this purpose. Bake to a light brown in a quick oven, and serve in the shells. Send around sliced lemon with them. — Marion Harland. The Post, Washington, D.C. Stewed Terrapin. Of the numerous ways and styles of preparing terrapin, I prefer this one. Select two six-and-ahalf to seven inch terrapins ; plunge them in boiling water for five minutes ; take them out, and when cool, rub off the skin found on the legs and neck; LOBSTER CHOWDER. remove the under-shell carefully ; next, remove the liver ; cut off the gall-bag from it, and throw it away, for the bursting of the bag would spoil the whole dish. The other parts to be rejected are the claws, head, and sand-bag ; the remainder should be cut into neat-sized pieces. Put these in a stewpan or chafing-dish, and stew long enough to become tender — about one-half to three quarters of an hour. Now put in a chafing-dish a pat of butter rolled in a little flour, a dash of cayenne, a gill of sherry, two drops of soy, and a saltspoonful of salt. When hot beat it with a fork, and add the terrapin, and eggs if there are any. The creamy sauce so universally met with consists of a combination of cream, butter, and eggs, which is very nice for those who like that sort of thing. — The Book of Entrees : Thomas J. Murrey. White , Stokes, & Allen, Pubs. Lobster Chowder. Meat of one fine lobster, picked out from the shell and cut into bits, one quart of milk, six Boston crackers split and buttered, one even teaspoonful of salt, one scant quarter-teaspoonful of cayenne, two tablespoonfuls of butter rolled in one of prepared flour, a pinch of soda in the milk. Scald the milk, and stir in seasoning, butter, and flour, cook one minute, add the lobster, and simmer five minutes. Line a tureen with the toasted and buttered crackers, dipping each quickly in boiling water before putting it in place, and pour in the chowder. Send around sliced lemon with it. — Marion Harland. The Post, Washington, D.C. ( By per.) LOBSTER SAUCE. Lobster Sauce.