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, as far as possible, the effect of a woodland scene. The walls may be entirely covered with branches of autumn leaves, and mantels and over doorways banked with pine boughs and greenery of all sorts. Rustic tables and chairs, if available, are most appropriate, and lights shaded with red or yellow shades. As the guests arrive, each should be given a peanut shell, glued together or tied with ribbons. On a slip of paper inside is written the number of table and partner. To indicate progressions, ribbons may be glued to nuts of different kinds and one given for each game won. Or little baskets may be given into which a nut is dropped for each game won. Or if tally cards for finding partners are preferred, they may be painted to represent nuts of different kinds, not more than two being alike.
The nutting game itself is played similarly to that well known children's game, "jackstraws." On each table is placed a pair of bonbon tongs—the kind that come in candy boxes are best—and a tall tumbler heaped full of nuts—peanuts are best for the purpose—with one gilded nut. For the first game, lady No. 1 at all the tables begins play and after the first game the lady begins who lost in the game preceding. The gentleman opposing the lady who begins play, carefully turns out on the table the peanuts and the players proceed as in jackstraws, getting with the tongs as many peanuts as possible, one at a time, without shaking the others. The winners progress and change partners, after the bell rings at the head table. At the head table, as at the other tables, the winners progress and the losing lady remaining begins play for the next game. At the head table each player has two chances at the peanuts and then the bell is rung. The natural-color peanuts count one each and the gilded one ten.