es, and then boil rapidly for
two or three minutes; skim well and add one scant tablespoon of
cornstarch, mixed smoothly in one-third cup of milk; stir constantly,
and when it boils add the oysters and one ounce of butter; after
which, just let it come to a boil, and remove the oysters to a deep
dish; beat one egg, and add to it gradually some of the hot broth,
and, when cooked, stir it into the pan; season with salt, and pour the
whole over the oysters. When placed upon the table, squeeze the juice
of a lemon over it.

Small Oyster Pies.

For each pie take a tin plate half the size of an ordinary dinner
plate; butter it, and cover the bottom with a puff paste, as for pies;
lay on it five or six select oysters, or enough to cover the bottom;
butter them and season with a little salt and plenty of pepper; spread
over this an egg batter, and cover with a crust of the paste, making
small openings in it with a fork. Bake in a hot oven fifteen to twenty
minutes, or until the top is nicely browned.

_Boston Oyster House._

STEWED CLAMS.

Wash clean as many round clams as required; pile them in a large iron
pot, with half a cupful of hot water in the bottom, and put over the
fire; as soon as the shells open take out the clams, cut off the hard,
uneatable "fringe" from each with strong, clean scissors, put them
into a stewpan with the broth from the pot, and boil slowly till they
are quite tender; pepper well and thicken the gravy with flour stirred
into melted butter.

Or, you may get two dozen freshly opened _very_ small clams. Boil a
pint of milk, a dash of white pepper and a small pat of butter. Now
add the clams. Let them come to a boil and serve. Longer boiling will
make the clams almost indigestible.

ROAST CLAMS IN THE SHELL.

Roast in a pan over a hot fire, or in a hot oven, or, at a "Clam
Bake," on hot stones; when they open, empty the juice into a saucepan;
add the clams, with butter, pepper and a very little salt.

_Rye Beach._

CLAM FRITTERS.

Take fifty small or twenty-five large sand clams from their shells; if
large, cut each in two, lay them on a thickly-folded napkin; put a
pint bowl of wheat flour into a basin, add to it three well-beaten
eggs, half a pint of sweet milk and nearly as much of their own
liquor; beat the batter until it is smooth and perfectly free from
lumps, then stir in the clams. Put plenty of lard or beef fat into a
thick-bottomed frying pan, let it become boiling ho