COOKING RECIPES. »1 



the frying-pan, •which most be turned upside down dexterously. This 

 brings the brown side of the omelet uppermost. This is a delicious break- 

 fast or supper omelet. 



Fisli CUowder. — Take a cod or haddock weighing about four pounds; 

 skin it, cut in small pieces and wash in cold water; take one-fourth pound 

 (scant) of salt pork, cut in pieces and fry brown in the kettle in which the 

 chowder is to be made; pare and slice five medium-sized potatoes and one 

 small onion; place a layer of potato and onion in the kettle; then a layer of 

 fish, dredge in salt, pepper and flour; put in alternate layers until all is 

 used; add hot water enough to cover, and boil gently thirty minutes; add 

 one pint of niDk, six crackers spUt and dipped in cold water; then cook ten 

 minutes longer. 



SpicMl Oysters. — For 200 oysters, take one pint vinegar, one grated nut- 

 meg, eight blades of whole mace, three dozen whole cloves, one teaspoonful 

 salt, two teaspoonfuls whole allspice, and as much red pepper as will he on 

 the point of a knife; put the oysters, with their liquor, into a large earthen 

 vessel; add vinegar and all other ingredients; stir well together and set 

 over a slow fire; keep covered; stir them several times to the bottom; aa 

 soon as they are well scalded they are done; put into jars; if a larger quan- 

 tity is made it can be kept for a long time; of course these are eaten cold. 



Fried Oysters. — Use for frying the largest and best oysters you can get. 

 Take them from the liquor, lay them in rows upon a clean cloth and press 

 another lightly upon them to absorb the moisture; have ready some beaten 

 eggs and some cracker dust. Heat enough butter in the pan to cover the 

 oysters. Dip each one in the egg first, then into the cracker, rolling it over, 

 that it may be completely covered. Drop them into the frying-pan and fry 

 quickly to a Ught brown. Do not let them remain in the pan an instant after 

 they are done. Serve dry, on a hot dish. 



Bi-oiled Oysters—Choose large, fat oysters; wipe them vcrj' dry; 

 sprinkle them with salt and pepper, and broil upon one of the gridirons 

 with close bars, sold for the purpose; you can dredge the oysters with flour 

 Lf you wish to have them brown, and many persons fancy the juices are bet- 

 ter preserved in that way; batter the gridiron well, and let your fire be hot 

 and clear; broil quickly and dish hot, putting a bit of butter upon each 

 oyster as it is taken from the gridiron. 



Codflsix with Cream. — Pick out carefully in flakes all the flesh from 

 the remnants of some boiled codfish; melt a piece of butter in a saucepan, 

 and add to it a largo pinch of flour and a gill of milk or cream, with pepper, 

 salt, and grated nutmeg to tastf, also the least bit of cayenne; stir well; put 

 in the fish, and gently shake it iu this sauce until quite warm. If the com- 

 position be too dry, add a little milk or cream; then add, off the fire, the 

 yelks of two eggs, beaten up with a little milk, and ser^-e. 



Broiled SaUnon — The middle sUce of salmon is the best. Sew up 

 neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in 

 hot, salted water. When done, unwrap vnih. care, and lay upon a hot dish, 

 taking care not to break it. Have ready a large cup of drawn butter, very 

 rich, in which has been stirred a tablespoonful of minced parsley and the 

 juice of a lemon. Pour half upon the salmon, and serve the rest in a boft^f 

 Garniah with parsley and sliced eggs, 



