t; put in the
batter by the spoonful; let them fry gently; when one side is a
delicate brown turn the other.

CLAM CHOWDER.

The materials needed are fifty round clams (quahogs), a large bowl of
salt pork cut up fine, the same of onions finely chopped, and the same
(or more, if you desire) of potatoes cut into eighths or sixteenths of
original size; wash the clams very thoroughly and put them in a pot
with half a pint of water; when the shells are open they are done;
then take them from the shells and chop fine, saving all the clam
water for the chowder; fry out the pork very gently, and when the
scraps are a good brown take them out and put in the chopped onions to
fry; they should be fried in a frying pan, and the chowder kettle be
made very clean before they are put in it, or the chowder will burn.
(The chief secret in chowder-making is to fry the onions so delicately
that they will be missing in the chowder.)

Add a quart of hot water to the onions; put in the clams, clam-water
and pork scraps. After it boils, add the potatoes, and when they are
cooked, the chowder is finished. Just before it is taken up, thicken
it with a cup of powdered crackers, and add a quart of fresh milk. If
too rich, add more water. No seasoning is needed but good black
pepper.

With the addition of six sliced tomatoes, or half a can of the canned
ones, this is the best recipe of this kind, and is served in many of
our best restaurants. _New Bedford Recipe_.

SCALLOPED CLAMS.

Purchase a dozen large soft clams in the shell and three dozen opened
clams. Ask the dealer to open the first dozen, care being used not to
injure the shells, which are to be used in cooking the clams. Clean
the shells well, and put two soft clams on each half shell; add to
each a dash of white pepper, and half a teaspoonful of minced celery.
Cut a slice of fat bacon into the smallest dice, add four of these to
each shell, strew over the top a thin layer of cracker dust; place a
piece of table butter on top, and bake in the oven until brown. They
are delightful when properly prepared.

SCALLOPS.

If bought in the shell boil them and take out the hearts, which is the
only part used. Dip them in beaten egg and fry in the same manner as
oysters.

Some prefer them stewed the same as oysters.

FROGS FRIED.

Frog are usually fried, and are considered a great delicacy. Only the
hind-legs and quarters are used. Clean them well, season, and fry in
egg b