The Elm City cook book

One quart clams, four small slices of pork chopped fine, and put into a kettle; fry brown. Then add liquor, then the clams chopped fine, add three or four sliced potatoes, two onions, add pepper, and just before serving, three crumbled soda crackers; cook three quarters of an hour. Add water if not juice enough. No salt. —_— FRIED OYSTERS. Select fine large oysters, drain the liquor from them, dip them singly into flour, then into beaten egg, and then into cracker crumbs that have been seasoned with salt and pepper. Fry in boiling lard. _—_—_—_-___ CREAMED OYSTERS. To one half tablespoonful of butter melted, add one heaping tablespoonfuls of flour. Cook a few minutes, and stir in gradually one cup hot milk. SSeason with salt, pepper and one teaspoonful celery salt.. Wash and pick over carefully one pint of fine oysters. Heat them in their liquor until plump. Drain and pour over them the sauce. ESCALLOPED OYSTERS. _ Butter a pudding dish, put in a layer of bread crumbs with bits of butter, then a layer of oysters, season with pepper and salt. Repeat this until the dish is full, leaving a layer of crumbs with bits of butter on top. Mix the oyster liquor with half its bulk in milk, one egg beaten, pour this over the top. Bake twenty minutes, one quart oysters. PICKLED OYSTERS. To every quart of liquor add a teaspoonful black pepper, a pod of red pepper broken in bits, two blades mace, teaspoonful salt, two dozen cloves, half pint of best vinegar. Add the oysters and simmer gently for a few minutes, take out, then boil the pickle, skim it, and pour over them. Full Line of Patent Medicines, at Davis’ Pharmacy. OYSTER DRESSING FOR TURKEY. One pound crackers crumbled fine, add two stalks chopped celery, half cup melted butter, salt and pepper to taste, two quarts oysters strained from liquor, mix with crackers, add enough of oyster liquor to moisten. Fill the turkey and baste with equal parts oyster liquor and water. EGG SAUCE FOR BOILED ROCK. Cream two heaping teaspoonfuls flour in quarter pound butter; stir this into half pint boiling water. Continue stirring until butter is melted, add four finely chopped hard boiled eggs. Boil up, and serve. Nasturtium Sauce is made by leaving out eggs in the above sauce, and stirring in two tablespoonfuls green pickled nasturtiums. Caper sauce is made same as nasturtium, using two tablespoonfuls pickled capers in place of nasturtium. TOMATO SAUCE. , One quart eanned tomatoes, two tablespoonfuls butter, two of flour, eight cloves and small slice of onion. Cook the tomato, cloves and onion ten minutes. Heat the butter in pan, and add the flour, stir until smooth and brown, add this to tomato and stir well. Season to taste with salt and pepper, then rub through a strainer to keep back seeds. ‘This sauce is for fish, meats and macaroni. MUSHROOM SAUCE. One can of mushrooms, one half pint of cream, two tablespoonfuls of flour, two of butter; salt and pepper to taste. Melt the butter, add the flour, and stir until a dark brown, then gradually add the cream. When this boils up add the liquor from the mushrooms, season and simmer twenty minutes. Add mushrooms and simmer five minutes longer. T’oo much cooking toughens the mushrooms. This is served with any kind roasted or broiled meats and chicken. MAITRE D’HOTEL SAUCE, Four tablespoonfuls butter, juice of two lemons, half teaspoonful salt, one quarter teaspoonful pepper. Beat the butter to a cream, gradually add the seasoning. This sauce is spread on fried and broiled meats and fish instead of butter. It is particularly nice on fish and beef steak. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. TOMATO CATSUP.