fried whole with the back bone
severed to prevent curling up; large fish should be cut into pieces,
and ribs loosened from back bone so as to lie flat in pan. Rub the
pieces in corn meal or powdered crumbs, thinly and evenly (that browns
them), fry in plenty of hot fat to a golden brown, sprinkling lightly
with 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

First, after skinning, 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. {151} To fry:
roll in flour, season with salt and pepper, and fry not too rapidly,
preferably in butter or oil. Water-cress is a good relish with them.
To griddle: Prepare three tablespoonsful melted butter, one half
tablespoonful salt, and a pinch or two of pepper, into which dip the
frogs' legs, then roll in fresh bread crumbs and broil for three
minutes on each side.

Eggs

Boiled: Have water to boiling point. Place eggs in carefully. Boil
steadily for three minutes if you wish them soft. If wanted 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 and after putting some butter in the
frying-pan, stir the eggs in it after adding a little condensed milk.

Poached: First put in the frying-pan sufficient diluted condensed milk
which has been thinned with enough water to float the eggs in, 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, then
add one extra. Have water come to boiling point first, add coffee,
hold it just below boiling point for five minutes, and settle with one
fourth of a cup of cold water. Serve. Some prefer to put the coffee in
a small muslin bag loosely tied.

Cocoa

Allow a teaspoonful of cocoa for every cup of boiling water. Mix the
powdered cocoa with water or boiled milk, with sugar to taste. Boil
two or three minutes.

These receipts have been tried out. Biscuit and bread making have been
purposely omitted. Take