=Roast Clams.=--Scrub the shells clean and slip in the bag. As soon as the shells open, remove carefully and pour off the extra liquor in as many small cups as you have persons to serve. Put a cup of the juice to which a bit of butter and dusting of pepper has been added, in the center of a soup dish, and arrange the clams around it. With an oyster fork, the clams may then be removed from the shell, dipped into the liquor and eaten. Serve very hot with quarters of lemon. =Crabs, Soft and Hard.=--While soft shell crabs are too expensive for the purse of moderate depth, the hard shell crustacean is always in order and greatly to be desired. Crabs, like all other shell fish, are best when fresh from their native waters, and the individual who can do his own crabbing and then eat the fruits of his labor with the flavor of the sea still with them, has nothing more to be desired from a gastronomic standpoint. In most markets crabs may be found both alive and boiled. If alive, keep them in cold water until ready to cook. If already boiled, use them as soon as possible as they do not keep well for more than twenty-four hours. When ready to cook live crabs, take up on a skimmer, handling gingerly so as to avoid a pinch, and drop into a large kettle of boiling salted water. Cook gently fifteen minutes, or until a bright red, skim out, and cool, twist off the claws, remove the upper shell from the under, scrape the spongy portions from the sides, remove the green portion and wash free from sand. Crack the large claws and remove the meat. If you are to serve the crab meat in the shells, wash and dry as many of the upper ones as desired. These preliminaries attended to, the crabs are ready to use, in any one of a dozen different ways. =Creamed Crabs.=--Remove the meat from a half dozen hard-shelled crabs. Cook two tablespoonfuls of butter and a tablespoonful of finely chopped onion until yellow, add two tablespoonfuls of flour, and pour in gradually a cup of cream. As soon as blended and smooth, add the crab meat, salt and paprika to season, a tiny grating of nutmeg and a tablespoonful of sherry wine. Spread on slices of toast, grate a little cheese on top, put into a bag, seal, set in the oven a moment to heat through, then serve. =Crabs Deviled à la William Penn.=--Boil hard-shelled crabs, then remove the under part without breaking the upper shell. Take out the crab meat, add about half the quantity of bread crumbs and some chopped hard boiled eggs, with salt, cayenne and lemon juice to season. Form into a paste with a little melted butter and fill the shells. Sift buttered crumbs over the top, slip in the bag and cook ten minutes in a hot oven.