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a wine-glassful of rich cream. Mix all together; put it in a pan, and simmer just enough to absorb part of the moisture, _stirring all the time_; turn it out on a flat dish, and place in ice-box to become cold and firm; then roll it into small neat cones; dip them in beaten eggs; roll in finely powdered bread crumbs; drop them in boiling fat, and fry a delicate brown. Handle them carefully. Some add a little nutmeg, but I have found the above recipe more satisfactory without it, especially among my Philadelphia patrons. =Chicken, Devilled.=--Prepare a mixture of mustard, pepper, and salt, moistened with a little oil. Put a small quantity of oil in a frying-pan; add just onion enough to give it flavor, and toss the chicken about in this a moment. Remove; rub or brush the moisture over the chicken, and broil. Serve with a sharp, pungent sauce, made of drawn butter, lemon juice, mustard, and chopped capers. =Chicken, Fried.=--Cut up half an onion, and fry it brown in a little butter. Divide two ounces of butter into little balls; roll them in flour; add to the onion, and fry the breast of the chicken in this, as well as the legs and side-bones, to a delicate brown. Take them out, and add to the sauce a few cut-up mushrooms, a gill of claret, salt, pepper, and a piece of cut sugar; simmer slowly; pour over the chicken and serve. The Southern way of frying chicken is as follows: Slice and cut into small dice half a pound of salt pork; flour the chicken, and fry in the pork fat; dissolve a heaping tablespoonful of flour with a little cold milk; add to it gradually half a pint of boiled milk that has been seasoned with butter, pepper, and salt; simmer until thick; arrange the chicken on a hot dish, and pour the sauce round it. Toast may be placed under the chicken, if desired. =Crabs, Soft-shell.=--These should be cooked as soon as possible after being caught, as their flavor rapidly deteriorates after being exposed to the air. Select crabs as lively as possible; remove the feathery substance under the pointed sides of the shells; rinse them in cold water; drain; season with salt and pepper; dredge them in flour, and fry in hot fat. Many serve them rolled in eggs and cracker dust; but thus they are not as good. =Filet of Sole, Sauce Tartare.=--Remove the head, fins, tail, and skin from a medium-sized flounder; lay the fish flat on the table, and with a sharp knife make a deep cut through to the back-bone the who
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