hen remove
and you have something delicious and worth the time taken to prepare.

Fried Fish

Clean fish well. Small fish should be fried whole, with the backbone
severed to prevent curling up; large fish should be cut into pieces, and
ribs cut loose from backbone so as to lie flat in pan. Rub the pieces in
corn meal or powdered bread crumbs, thinly and evenly (that browns them).
Fry in plenty of very hot fat to a golden brown, sprinkling lightly with
pepper and salt just as the color turns. If fish has not been wiped dry,
it will absorb too much grease. If the frying fat is not very hot when
fish are put in they will be soggy with it.

Frogs' Legs

After skinning frogs, soak them an hour in cold water, to which vinegar
has been added, or put them for two minutes into scalding water that has
vinegar in it. Drain, wipe dry, and cook. To fry: Roll in flour seasoned
with salt and pepper, and fry, not too rapidly, preferably in butter or
oil. Water cress is a good relish with them. To grill: Prepare three
tablespoonfuls melted butter, one-half teaspoonful salt, and a pinch or
two of pepper, into which dip the frog legs, then roll in fresh bread
crumbs and broil for three minutes on each side.

EGGS

Boiled

Raise water to boiling point. Place eggs in carefully. Boil steadily for
three minutes if you prefer them soft. If you want them hard-boiled, put
them in cold water, bring to a boil, and keep it up for twenty minutes.
The yolk will then be mealy and wholesome.

Fried

Melt some butter or fat in frying pan, when it hisses drop in eggs
carefully. Fry them three minutes.

Scrambled

First stir the eggs up with a little condensed cream and a pinch of salt
and after putting some butter in the frying pan, stir the eggs in it,
being careful not to cook them too long.

Poached

First put in the frying pan sufficient diluted condensed milk which has
been thinned with enough water to float the eggs when the milk is hot;
drop in the carefully opened eggs and let them simmer three or four
minutes. Serve the eggs on slices of buttered toast, pouring on enough of
the milk to moisten the toast.

Coffee

For every cup of water allow a tablespoonful of ground coffee, and one
extra for the pot. Heat water to boiling point first, add coffee, boil
five minutes, settle with one-fourth cup cold water and serve. Some prefer
to put the coffee in a small muslin bag, tied loose, and boil for five
minutes longer.

Cocoa