eted, the next thing is to set
fire to it, and soon a merry blaze rises up, the flames licking around
the stones and forming a pretty picture.

The stones once hot enough the real work of the bake begins. The right
amount of heat has been obtained, a barrow load of rockweed is
brought--rockweed, not seaweed. As soon as the rockweed is thrown on the
red hot stones a salty, savory smelling steam begins to rise.

First and foremost come two great barrow loads of clams which are spread
on the steaming rockweed, then follow great piles of blue fish, each
fish being stuffed and wrapped in a piece of cheesecloth to prevent
coming into contact with the weed.

The blue fish is carefully placed on top of the clams and following that
is a heaping load of corn, with a few leaves left on each ear to protect
it from the weed. When the corn is piled high a barrow weighed down with
live lobsters is brought.

Be particular over the disposition of the lobsters. Each one is placed
with care and precision into the precise spot where it will do most
good.

A milk pail full of fresh eggs follows the lobsters and the whole mass
of food is buried in a stack of rockweed, and to complete the process a
sail and a tarpaulin are drawn over the top and battened all down so
that not a speck of steam can escape.

While the guests play games or stroll along the shore, the men heat big,
round stones in the oven. This is a deep hole lined with stones, and the
fire is built in the hole. When the fire dies down the stones are left
red hot. Then the chef places dozens of clams in their shells on the
hot rocks. Then a blue fish wrapped in cheesecloth and then half a dozen
chickens prepared for broiling and wrapped in a similar way are placed
in the hole. Next comes a peck of Irish potatoes with their jackets on,
and three dozen ears of sweet corn. Over it all is packed seaweed and
then heavy canvas, and then the guests sit patiently for three-quarters
of an hour until the steam has thoroughly cooked the supper. When it is
done it is fit for a king, and is served on a long table of boards, on
wooden platters, with big watermelons for dessert.

NUTTING PARTY.

A nutting party is particularly appropriate to be given during the fall
season.

The invitation may be written on paper, folded neatly and slipped inside
an English walnut shell--which is then glued together and sent in a
small box, labeled "A Nut to Crack."

Decorations should carry out,