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