Cooks in clover

Pickled Oysters. — The liquid from one hundred oysters; half that amount of vinegar; one tablespoon each of whole black pepper and allspice. Boil the juice, vinegar and spices together about ten minutes, then drop the oysters in and let them boil up; take the oysters out, and allow the liquor to cool before pouring it over them. Mrs. A. C. Hasey. Fish Chowder, I. — Two pounds of codfish; onehalf pound of salt pork ; two onions. Cut the pork into small pieces, fry it till quite brown, add the onions cut small, and fry them till well cooked; then add the fish cut in large pieces, and two quarts of water ; cook twenty minutes after it boils. Make a thickening of two tablespoons of flour, one teaspoon of salt and a little pepper, made into the consistency of cream with milk. Add to the chowder and bail ten minutes, stirring it often to prevent burning. Mrs. V. Hussey. Fish Chowder, II. — For a fish weighing six pounds, take five good sized potatoes and a quarter of a pound of salt pork. Fry the pork brown without scorching, and put it in the bottom of a kettle; slice the potatoes, and cut the fish in small pieces; put potatoes and fish in alternate layers; dredge in a little flour, salt, and pepper; pour over this three quarts of cold water, and boil gently half an hour; soak six crackers two or three minutes in cold water, and put them in the chowder. When it has cooked twenty minutes, add about a pint of milk, and butter the size of an egg, about five minutes before serving. An onion improves the chowder for those who fancy the flavor. Mrs. K. C. Atwood. Fish Cakes. — Put in a pot on the back of the stove, two pounds of salt codfish with enough water to cover it, and let it soak for at least three or four hours ; then remove the fish and pick it up fine. Peel two quarts of potatoes, and put them on to cook in boiling water ; sprinkle the fish over the potatoes and boil for half and hour. When done, take up in J a pan, break two eggs over it, and mix and mash j thoroughly. Make up in flat cakes, and fry in hot { lard until very brown. Afrs. G. I. Chapman. Meats. Beef Steak and Kidney Pie. — Two poimds of rump steak ; two kidneys ; seasoning to taste of salt and pepper ; any nice plain crust. Procure tender steak and pound it well. Divide into small pieces, and cut each kidney into eigljt pieces. Line a dish with pastry, leaving a small piece to overlap the edges. Then cover the bottom with a portion of the steak and a few pieces of kidney ; season with salt and pepper, and sprinkle very lightly with flour; then another layer of steak and kidney, and so on till the dish is full. Now pour in sufficient water to come within two inches of the top of the basin. Moisten the edges of the crust, cover the pie over, press the two crusts together so the gravy may not escape, and turn up the over-hanging paste. Wring out a cloth in hot water, flour it, tie up the pie, put it into boiling water, and boil for four hours. Replenish the water, always keeping the dish covered and boiling all the time. When ready, cut a round place in the top of the crust to prevent bursting. Mrs. A. R. Burgess. Roast Beef and Yorkshire Pudding.— Set a