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Select as many salt mackerel as required; wash and cleanse them well, then put them to soak all day in cold water, changing them every two hours; then put them into fresh water just before retiring. In the morning drain off the water, wipe them dry, roll them in flour, and fry in a little butter on a hot, thick-bottomed frying pan.
"Yo've had yo' say, majah," he snapped, "and now I'll have mine. If I find that yo' are in any way responsible fo' the tragedies that have ovahtaken Mrs. Thomas, yo'd bettah see to yo' guns. Until then adios!" The bartender of the La Plata Saloon put a bottle on the bar in front of the stranger, placing, with an added flourish, a thick-bottomed whisky glass beside it.
After taking from the fire stir in a beaten egg; strain the mixture on to toast lightly buttered. To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle or thick-bottomed frying pan; spread with butter and serve hot.
Take a smooth, thick-bottomed frying pan, scald it out with hot water, and wipe it dry; set it on the stove or range, and when very hot, rub it over the bottom with a rag dipped in butter; then place your steak or chops in it, turn often until cooked through, take up on a warm platter, and season both sides with salt, pepper and butter. Serve hot.
Make common batter; mix into it a cupful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper. Cut up young, tender chickens, dry them well and dip each piece in the batter; then fry brown in plenty of butter in a thick-bottomed frying pan. Serve with tomato sauce. CHICKEN CROQUETTES. No. 1.
The small ones, such as are sold by the quart, are good for pies, fritters, or stews; the largest of this sort are nice for frying or pickling for family use. Take large oysers from their own liquor into a thickly folded napkin to dry them; then make hot an ounce each of butter and lard in a thick-bottomed frying pan.
Season with salt and pepper. Place over the fire a thick-bottomed frying pan containing a tablespoonful of cold butter; when it begins to melt, tip the pan so as to grease the sides; then put in the fish and eggs and stir one way until the eggs are cooked, but not too hard. Turn over toast dipped in hot salted water.
Put plenty of lard or beef fat into a thick-bottomed frying pan, let it become boiling hot; put in the batter by the spoonful; let them fry gently; when one side is a delicate brown turn the other. Add a quart of hot water to the onions; put in the clams, clam-water and pork scraps. After it boils, add the potatoes, and when they are cooked, the chowder is finished.
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