Kirmess cook book

From a half pound of rather fat salt pork trim oflE the rind and cut in slices, then in dice ; slowly fry this, and when the fat is well drawn out, and just before beginning to color, add half of a small onion cut fine. When golden brown, add one quart of raw, diced potatoes, one pint of boiling water and one quarter of a teaspoonful of black pepper, cover and cook slowly until the potatoes are almost tender. Take from the fire, add one scant quart of raw clams, cut in half or quarters, and their strained juice. Turn in a deep dish, (well greased). While this mixture is cooking mix and sift one and a half pints of flour, a half teaspoonful of salt and two scant teaspoonfuls of baking powder; rub in flour two tablespoonfuls of lard. Mix to a soft dough with milk and roll out a half inch thick. Cover the top of pie, brush with milk and bake in a hot oven for thirty-five minutes. LOBSTER. TO OPEN A BOILED LOBSTER. Miss Bedford, New York. A lobster, if alive and in good condition when dropped into the kettle, will have the tail curved round under the bodv; if gently pulled out it will spring back to its former position. The first thing to do in opening the lobster is to twist off the tail. With a scissors or sharp knife split open the thin under part of the shell and draw the meat out in one long piece. Pull off the thin strip running down the upper side, and underneath will be seen a vein — the intestinal canal — sometimes dark in color, but often quite white. Carefully remove this. Break the claws from the body, crack, with a sharp knife split open the under part of the shell, draw out the body; pull off all the woolly gills and the eyes; immediately back of the latter lies the stomach or 'lady,*' which must also be removed. Pick out the meat from between the thin scales or ribs, add it to the claw and tail meat. If the lobster is a female there will be in the body a quantity of eggs or "coral.'' This, with the green fat should be added to the meat. The body and tail shells may be carefully washed, dried and put aside to use for garnishing or to serve as a dish in preparing a farci; the small claws may also be put aside, but cannot be kept for any length of time. Lobster should be plunged in boiling water and cooked for twenty minutes if large^ two minutes if small. HOW TO BROIL A LOBSTER. Mrs. T. K. Egbert, New York. Only live lobsters are cooked in this way. Kill the fiFh by inserting a sharp knife in its back between the body and tail shells, severing the spinal cord. Split the shell the entire length of the back, remove the stomach and intestinal canal, crack the large claws and lay the fish as flat as possible. Brush the meat with melted butter, season with salt and pepper, place in a broiler and with the flesh side down, cover and broil slowly until a delicate brown, twenty minutes is usually sufficient. Turn the broiler and broil for ten minutes longer. Serve hot, passing melted butter with the lobster. LOBSTER A LA NEWBURO. Miss Hinds. Two good sized lobsters. Put lobster in a sauce pan on the range with one ounce of butter, season with a little salt and pinch of red pepper. Wine glass of Sherry. Cook five minutes.