The Elm City cook book

Rub the ham all over with the well beaten yolk of an egg. Sift lightly over that cracker dust and set in the oven to bake slowly for one hour. POLISH FOR BRASS, LEATHER AND SILVER, AT BRADHAM’S. CHICKEN PIE. One large or two small chickens, one-fourth of a teaspoonful of pepper, one tablespoonful of salt, three tablespoonfuls of flour, two of butter, two eggs, and one tablespoonful of onion juice. Clean the fowl and cut in pieces as for serving. Put in a stew pan with three pints of hot water, the salt and pepper, when it comes toa boil skim and set it back where it will simmer one hour and a half. Take up the chickens and put it in a deep earthen pie dish. Draw the stew pan forward where it will boil rapidly for fifteen minutes, skim off the fat. Put the butter in a frying pan and when hot add the flour. Stir until smooth but not brown, and stir in the water in which the chicken was boiled. Cook ten minutes. Beat the eggs for ten minutes, and gradually add the gravy to them. Turn this into the pie dish. Lift the chicken with a spoon that the gravy may fall to the bottom. Let cool, when cool roll out a covering of paste a little larger than the top of the dish and about one-fourth of an inch thick. Cover the pie with this, having the edges turned into the dish. Roll the remainder of the paste the same as before and with a thimble or something as small cut out little pieces all over the cover., Put this perforated paste over the first cover, turning out the edges and rolling slightly. Bake one hour in a moderate oven. SMOTHERED CHICKEN. Select nice large half grown chickens, after dressing and washing nicely, split down back, and with a rolling pin mash the breast bone. Put in a baking pan with half teacup water, rub over the chickens with butter size of an egg, dredge with pepper, put a teaspoonful salt in the pan, cover with another pan and put in a hot oven, and cook twenty minutes, basting frequently. Turn the chicken and cook half hour longer, uncover and brown, have a hot platter, remove and keep warm. Put pan on the stove, add to the gravy one tablespoonful flour, then put in one cup milk stirring until it boils up. Pour over the chicken and serve. FRICASSEED CHICKEN. Having cut up your chicken lay them in cold water slightly salted for a short while. Then wipe the pieces, dredge them with flour, and fry. ‘They should be a fine brown on both sides. Take out and cover to keep hot. If too much grease is in the pan pour some off, add a half pint cream or rich milk, season with pepper and salt, and thicken with a small piece butter rubbed in flour. <A little chopped parsley is an improvement. TOMATO MEAT PIE. This is a good way to utilize left over pieces of beef or lamb. Chop fine a quantity of either, line a baking dish with cracker crumbs. Then add a layer of the meat, season with salt, pepper, and small bits of butter, add a layer of tomato, stewed, and seasoned as for the table. Begin again with the crumbs, and make ready auother layer, ending with the crumbs. Add any gravy that may be at hand, or a little milk to moisten. The pie should be quite as moist as escaloped oysters. ROAST BEEF AND TOMATO. Make one quart of tomato sauce as directed elsewhere, slice roast beef or lamb thin, have the sauce boiling, and just before serving place the slices in the boiling sauce. Cook just long enough to heat the meat. The secret of making an inviting dish of already cooked meat is not forgetting it is cooked enough. BEEF CROQUETTES. T'wo cups chopped cold roast beef, one dozen oysters chopped, one cup bread crumbs soaked in half cup milk, one salt spoon each of mustard, pepper and salt, half cup gravy, butter size of un egg melted in milk, one beaten egg. Make into rolls, dip in egg and cracker crumbs and fry. CHICKEN CROQUETTES.