atter, or dip in beaten egg and fine cracker crumbs, the same as
oysters.

FROGS STEWED.

Wash and skin the quarters, parboil them about three minutes, drain
them. Now put into a stewpan two ounces of butter. When it is melted,
lay in the frogs, and fry about two minutes, stirring them to prevent
burning; shake over them a tablespoonful of sifted flour and stir it
into them; add a sprig of parsley, a pinch of powdered summer savory,
a bay leaf, three slices of onion, salt and pepper, a cup of hot water
and one of cream. Boil gently until done; remove the legs, strain and
mix into the gravy the yolks of two eggs, well beaten to a cream; put
the legs in a suitable dish, pour over the gravy and serve.

POULTRY AND GAME

In choosing poultry, select those that are fresh and fat, and the
surest way to determine whether they are young is to try the skin
under the leg or wing. If it is easily broken, it is young; or, turn
the wing backwards, if the joint yields readily, it is tender. When
poultry is young the skin is thin and tender, the legs smooth, the
feet moist and limber, and the eyes full and bright. The body should
be thick and the breast fat. Old turkeys have long hairs, and the
flesh is purplish where it shows under the skin on the legs and back.
About March they deteriorate in quality.

Young ducks and geese are plump, with light, semi-transparent fat,
soft breast bone, tender flesh, leg-joints which will break by the
weight of the bird, fresh-colored and brittle beaks, and windpipes
that break when pressed between the thumb and forefinger. They are
best in fall and winter.

Young pigeons have light red flesh upon the breast, and full,
fresh-colored legs; when the legs are thin and the breast very dark
the birds are old.

Fine game birds are always heavy for their size; the flesh of the
breast is firm and plump and the skin clear; and if a few feathers be
plucked from the inside of the leg and around the vent, the flesh of
freshly-killed birds will be fat and fresh-colored; if it is dark and
discolored, the game has been hung a long time. The wings of good
ducks, geese, pheasants and woodcock are tender to the touch; the tips
of the long wing feathers of partridges are pointed in young birds and
round in old ones. Quail, snipe and small birds should have full,
tender breasts. Poultry should never be cooked until six or eight
hours after it has been killed, but it should be picked and drawn as
soon