One small lobster, three pints of water or stock, three large table-
spoonfuls of butter and three of flour, a speck of cayenne, white
pepper and salt to taste. Break up the body of the lobster, and cut
off the scraggy parts of the meat. Pour over these and the body the
water or stock. If there is "coral" in the lobster, pound it and use
also. Boil twenty minutes. Cook the butter and flour until smooth, but
not brown. Stir into the cooking mixture and add the seasoning. Boil
two minutes, and strain into a saucepan. Have the remainder of the
lobster meat--that found in the tail and claws--cut up very fine, and
add it to the soup. Boil up once, and serve.


Philadelphia Clam Soup.

Twenty-five small clams, one quart of milk, half a cupful of butter,
one table-spoonful of chopped parsley, three potatoes, two large
table-spoonfuls of flour, salt, pepper. The clams should be chopped
fine end put into a colander to drain. Pare the potatoes, and chop
rather fine. Put them on to boil with the milk, in a double kettle.
Rub the butter and flour together until perfectly creamy, and when the
milk and potatoes have been boiling fifteen minutes, stir this in, and
cook eight minutes more. Add the parsley, pepper and salt, and cook
three minutes longer. Now add the clams. Cook one minute longer, and
serve. This gives a very delicate soup, as the liquor from the clams
is not used.

Fish Chowder.

Five pounds of any kind of fish, (the light salt-water fish is the