BUTTERED LOBSTERS.—­Pick the meat out, cut it, and warm with a little brown gravy, nutmeg, salt, pepper and butter, with a little flour.  If done white, a little white gravy and cream.

CURRY OF LOBSTER.—­Take them from the shells, and lay into a pan, with a small piece of mace, three or four spoonfuls of veal gravy, and four of cream; rub smooth one or two teaspoonfuls of curry-powder, a teaspoonful of flour, and an ounce of butter, simmer an hour; squeeze half a lemon in, and add salt.

LOBSTER CHOWDER.—­Four or five pounds of lobster, chopped fine; take the green part and add to it four pounded crackers; stir this into one quart of boiling milk; then add the lobster, a piece of butter one-half the size of an egg, a little pepper and salt, and bring it to a boil.

HOW TO BOIL MACKEREL.—­Rub them with vinegar; when the water boils, put them in with a little salt, and boil gently 15 minutes.  Serve with fennel and parsley chopped, boil, and put into melted butter, and gooseberry sauce.

SALT MACKEREL.—­Soak the fish for a few hours in lukewarm water, changing the water several times; then put into cold water loosely tied in cloths, and let the fish come to a boil, turning off the water once, and pouring over the fish hot water from the tea-kettle; let this just come to a boil, then take them out and drain them, lay them on a platter, butter and pepper them, and place them for a few moments in the oven.  Serve with sliced lemons, or with any fish sauce.

HOW TO FRY OYSTERS.—­Use the largest and best oysters; lay them in rows upon a clean cloth and press another upon them, to absorb the moisture; have ready several beaten eggs; and in another dish some finely crushed crackers:  in the frying pan heat enough butter to entirely cover the oysters; dip the oysters first into the eggs, then into the crackers, rolling it or them over, that they may become well incrusted; drop into the frying pan and fry quickly to a light brown.  Serve dry and let the dish be warm.  A chafing dish is best.

OYSTER PATTIES.—­Make some rich puff paste and bake it in very small tin patty pans; when cool, turn them out upon a large dish; stew some large fresh oysters with a few cloves, and a little mace and nutmeg; then add the yolk of one egg, boiled hard and grated; add a little butter, and as much of the oyster liquor as will cover them.  When they have stewed a little while, take them off the pan and set them to cool.  When quite cold, lay two or three oysters in each shell of puff paste.

OYSTERS, STEWED.—­In all cases, unless shell oysters, wash and drain; mix half a cup of butter and a tablespoon of corn starch; put with the oysters in a porcelain kettle; stir until they boil; add two cups of cream or milk; salt to taste; do not use the liquor of the oysters in either stewing or escaloping.