The Elm City cook book

Take eight quail, slit down the back, crack the main bones, flatten slightly, season with salt and pepper. Baste with butter and broil over hot coals, dish up on eight pieces of dry toast, surround with celery leaves and quartered lemons. Pour over melted maitre d’hotel sauce, and serve. 2S Finest Perfumery, at Davis’ Pharmacy.C9<— SWEET BREADS. Soak one hour in salt and water, boil in the same till cooked. Remove skins and cut in slices one half inch thick when cool, and season each with salt and nutmeg, dip in egg and flour and fry in very hot butter, take up and keep hot. Add a little flour to the pan, and when brown add nutmeg, and one tablespoonful each of vinegar and catsup, let this boil up and pour over sweet bread. CREAMED MUSHROOMS. Drain off the liquor from the mushrooms, and place it in a bowl to be used for the sauce. Place on the fire, in a granite pan, one tablespoonful of butter, heat slowly, and add one table- 63 | TRY ANWAY’S CROUP SYRUP, AT BRADHAM’S PHARMACY. spoonful of flour, stir until they all blend, but not in sufficient heat to brown, and gradually add the liquor from the mushrooms and enough cream to make a thin sauce, into this turn the mushrooms, season with salt, and when thoroughly hot serve on squares of toast. SCALLOPED ONIONS. Boil medium sized onions well, season, put a layer of onions, then a layer of crackers, with bits of butter, salt and pepper on each layer, cover with sweet milk and bake. MACARONI. Break macaroni into inch lengths, drop it in boiling water and boil fast for fifteen minutes. Butter a baking dish, and arrange the macaroni in it in layers, dotting each layer with bits of butter, and sprinkle with pepper, and a trifle of ground mustard. Over each layer sprinkle a tablespoonful of grated cheese. Use two tablespoonfuls for the upper layer. Pour a cup of milk over the whole, and bake twenty minutes in a hot oven. MACARONI WITH TOMATO SAUCE. Two quarts of boiling water, one tablespoonful of salt, and twelve sticks of macaroni. Break the macaroni and throw it into the salt and water and boil rapidly for twenty five minutes. Pour off the water, season with salt, pepper and butter. Pour over a pint of tomato sauce and serve. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. WELSH RABBIT. One quarter pound of cream cheese, one fourth cup of cream or milk, one teaspoonful of mustard, half a teaspoonful of salt, a few grains of cayenne, one egg, one ‘teaspoonful of butter, four pieces of toast. ‘Break the cheese in small pieces, or if hard, grate it. Put it with the milk ina double boiler; toast the bread and keep it hot. Mix the mustard, salt and pepper, add the egg and beat well, when the cheese is melted stir in the egg and butter, and cook two minutes, or until it thickens : little, but do not let it curdle. Pour over the toast. CORN PUDDING. One can of corn, two tablespoonfuls of butter, two of stgar, two eggs beaten hght, two cups of milk, one salt spoon of salt, a pinch of soda. Drain the liquor from the corn, chop the kernels very fine. Add to them the eggs, sugar, salt and the milk, into which you have stirred the soda. Bake covered half an hour, uncoyer and brown. CORN OYSTERS. One pint of corn, one egg well beaten, one small tea eup of flour, one half gill of milk, one teaspoonful salt, fry brown. FRENCH FRIED POTATOES. Cut raw potatoes, selecting those of uniform size, into six pieces, put into cold water over night, in the morning drain them on a towel, and fry in boiling lard, until they are hght brown. Sprinkle with salt and serve hot. —X2.9Finest Perfumery, at Davis’ Pharmacy.C9a2— POTATO SOUFFLE.