The chafing-dish supper

Yolks of two eggs. Scant teaspoonful salt. A little cayenne pepper. Trim from the clams the -tough part, being careful not to cut into the soft portion. Melt the butter over boiling water, stirring constantly ; when creamy, put in the sherry. Beat together the yolks of the eggs and the cream, and add gradually, stirring all the time. As soon as it is all mixed, turn in the clams, and cook until plump. 50 £0e £0aftng;:©t00 puppet CLAMS AND BACON. Twenty-five clams. Half a dozen thin slices of the best bacon. Pepper the clams lightly, and roll them in flour. Lay the bacon in the blazer, and let the fat fry out of it. Draw it then to the side of the blazer, lay in the clams, and cook, turning them until brown on both sides. Nearly all the recipes supplied for oysters may be used for cooking clams. FRIED SCALLOPS. One pint scallops. Three tablespoonfuls butter. Pour boiling water on the scallops, and leave them in this five minutes. Drain and dry them. Sprinkle with pepper and salt, roll them in flour, and fry them in the blazer in the butter. £)g0fer0, €fam0, JJcaffope 5/ CREAMED SCALLOPS. One pint scallops. One pint milk. One tablespoonful flour. Two tablespoonfuls butter. Half teaspoonful salt. White pepper. Let the scallops stand in boiling water five minutes, and drain them. Cook together the butter and flour, add the milk, and simmer until smooth. Put in the scallops, cook five minutes, season, and serve. CHAPTER VI WITH THE CRUSTACEANS CURRIED LOBSTER. One pint lobster. One pint weak soup stock. One teaspoonful onion, minced fine. Two teaspoonf uls curry powder. Scant teaspoonful salt. Brown the onion in the butter, add the salt, the curry powder, and the stock, and let them boil together for five minutes. Put in the lobster then, and serve as soon as it is heated through. If possible, boiled rice should be served with this. TTtffJ ffle Ctmtaccants 53 CREAMED LOBSTER. One pint lobster. Half pint milk. Half pint cream. One tablespoonful butter. One heaping tablespoonful flour. Juice of half a lemon. Even teaspoonful salt. Pinch of cayenne. Make a sauce by cooking together over boiling water the butter and the flour, and adding to it the milk and half the cream. Put the lobster into this sauce, add pepper and salt, and stir until it is smoking hot. Put in then the rest of the cream, cook just long enough to heat this, squeeze in the lemon-juice, and serve. This is a delicious preparation of lobster. 54 Zfy Cfyafiw^iBfy JJupper DEVILLED LOBSTER. For this the lobster meat must be procured in as large pieces as possible. Small fragments will not answer the purpose. Coat each piece with a paste made by working into a tablespoonful of butter a teaspoonf ul of curry powder, the same of made mustard, half a teaspoonful of Worcestershire sauce, and a saltspoonful of salt. Melt three tablespoonfuls of butter in the blazer, and saute the lobster in this. LOBSTER A LA NEWBURQ. One pint lobster. Half pint cream. Yolks of three eggs. One gill sherry. Half teaspoonful salt. Pinch of red pepper. Witty flje CtmtactanB 55