The Elm City cook book

One solid pint finely chopped cooked chicken, one spoonful salt, half teaspoonful pepper, one cup cream or chicken stock. Tablespoonful flour, four eggs, one teaspoonful onion Juice, one tablespoonful lemon juice, one pint crumbs, one tablespoonful butter. Put cream or stock on to boil, mix the flour and butter together, and stir in boiling cream. Then add the chicken and seasoning. Boil for two minutes, add two of the eggs well beaten, take from the fire immediately and set away to cool. When cold, shape, dip in egg and crumbs and fry. RICE CROQUETTES. Boil half cup milk and stir into it one cup cold boiled rice, half teaspoonful salt. When it boils, add an egg well beaten and cook two minutes longer. When mixture is cold, shape, dip in beaten egg, then in crumbs and fry a light brown. NO ERRORS AT BRADHAM’S PHARMACY. FISH AND OYSTERS. BOILED ROCK. Wash and wipe the fish and sew it in a cloth. Put in a long pot containing boiling water with a tablespoonful of salt and one of vinegar. Boil gently, and allow fifteen minutes to the pound. Serve with egg sauce. FRIED CUTS OF FISH, WITH TOMATO SAUCE. Cut a large fish into fillets, being careful to have all the same size and shape. Sprinkle with pepper and salt, dredge with flour, brush with beaten egg, and roll in cracker crumbs. Fry in boiling lard, arrange in a dish in a circle, garnish with slices of lemon. CODFISH BALLS. Take equal parts boiled codfish and potatoes, mix thoroughly with beaten egg, season with chopped onion, pepper and salt, make into balls, fry in boiling lard, and place half of hard boiled egg on each ball. It makes a marked difference in the flavor of balls, if fish and potato are mixed while hot. [illustration: advertisement for Davis' Pharmacy] MAYONAISE OF COD. Pick cold boiled cod into large flakes, covering with a mayonaise dressing; garnishing with cold hard boiled eggs cut in slices. Nasturtiun leaves and blossoms make a pretty border for this salad. TURTLE, OR TERRAPIN. One quarter turtle, scald it, then peel, put in salt and water and boil until tender. Remove bones, and cut very fine, parsley, pot marjoram, shalots, onions; pepper and salt to taste. Fry out fat meat and put in the turtle, cover with hot water and put in potatoes. Just before taking from fire, add egg balls made as follows: One pint milk, two eggs beaten together, one tablespoonful melted lard or butter, one teaspoonful baking powder, flour to make thick enough to drop from spoon. When cooked serve with sliced lemon. CRAB CROQUETTE. Two eggs beaten light. Add to this one teaspoonful of salt, one of black pepper, one of dry mustard, a piece of butter size of an egg melted; into this add the flesh of twelve large crabs. Mix well. Roll fine four crackers, add and mix. Make into rolls and fry. POTTED HERRING. Clean fish, take off heads, and salt. Put a layer of fish in an earthen jar, sprinkle with the following mixture. ‘Two teaspoonfuls ground cinnamon, two of pepper, two of allspice, two of whole cloves, one of mace well stirred together and butter size of a walnut. Then put in another layer of fish, and sprinkle with same. Pour over the whole enough vinegar to cover. Drop in between each layer part of a pod red pepper. Cover the jar with a common crust made of flour and water so the steam cannot escape. Bake in moderate oven six hours. CLAM FRITTERS. One cup flour, one egg, little pepper and salt, a pinch of soda, water to make batter. Chop clams very fine, stir them in, put a tablespoonful at a time in hot lard, and fry a light brown. CLAM CHOWDER.