AMBER PUDDING.—Two eggs, their weight in sugar, butter, flour, and the juice and grated peel of one lemon. Beat the yolks, with the sugar, lemon juice, and butter softened, till very light; sift in the flour and grated peel, butter a small bowl or mould, pour the mixture in and boil two hours. BISQUE OF CLAMS.—For one pint and a half of soup take a dozen large clams; stew them fifteen minutes in their own liquor, to which water is added to make three gills. Boil three gills of milk; stir one dessert-spoonful of butter and one of flour in a small saucepan till they bubble; then pour the boiling milk quickly on them, stirring all the while; stand it aside. Squeeze each clam with a lemon-squeezer, and you will find little but an empty skin remains; strain the clams and liquor to the thick white sauce already made, pressing as much juice out as possible; then stir well, bring all to a boil, and remove from the fire while you beat the yolk of an egg with two table-spoonfuls of the soup; stir it to the rest and season to taste. Take care the soup is boiling hot, yet does not boil after the egg is added, or it will curdle. SCALLOPED CLAMS.—Take a _small_ cup of the bisque of clams, before the egg is added, and save it for the scallop. Scald ten or a dozen clams, cut out the hard part, chop the rest fine. Butter tin scallop shells or little saucers thickly, strew them with bread crumbs, put a layer of clams with pepper, a layer of crumbs, and enough of the soup to moisten them; then more clams, more pepper, and crumbs over the top, and then a _thin_ covering of the soup, and bake a rich brown. Serve a cut lemon with them. Be careful not to get too much soup on them,—they should be moist, not wet, and be served very hot. Add a little salt if the clams are not salt enough, but it is seldom necessary. CAULIFLOWER OMELET.—Two eggs, a half cup of cold cauliflower with the sauce; mash the cauliflower and sauce, beat the yolks of eggs with it, then beat the whites till they will not slip from the dish, and stir them gently in; add pepper and salt, and fry as any other omelet. As Molly had given minute directions to Marta for frying omelet already, she did not repeat them in her recipes. When Molly had made the brown hash for breakfast, she had laid aside some of the nicest slices of the cold _à la mode_ beef and the gravy for BEEF AU GRATIN.—Put a layer of bread crumbs in a small dish, then a layer of fat pork cut thin as a wafer, then a layer of beef, on which strew a very little chopped onion and parsley, pepper and salt; then another layer of the shaved pork, more beef, and cover the top with bread crumbs; over all pour gravy enough to moisten it well, and bake slowly one hour.