Frogs' legs (hindquarters only) are considered quite a delicacy. The skin can be turned over and slipped off the legs, like a glove taken off inside out.

Fried Frogs' Legs

6 frogs' legs 1 egg Lemon-juice

Salt and pepper Fine bread-crumbs

Skin the legs and wash them in cold water; dry well on a towel or napkin. Season with salt, pepper and lemon-juice. Beat the egg, and season it with salt and pepper; dip the legs into the egg, then into dried bread-crumbs or fine cracker-crumbs, plunge them into deep fat (390° F.) and fry two to three minutes. Use a wire frying-basket, if possible. Frogs' legs are served for breakfast or luncheon and for the latter meal they are accompanied by Tartar sauce.

Terrapin Or Turtle A La King

2 cups cooked terrapin or turtle meat 6 yolks hard-cooked eggs 2 tablespoons butter or other fat

2 cups cream or rich milk Salt and pepper Allspice Nutmeg

Mash the yolks of the hard-cooked eggs and mix them with the fat. Put the cream or rich milk into a double boiler; when it is scalded, stir in the egg and fat mixture and beat till smooth; season with salt, pepper and gratings of allspice and nutmeg. Add the terrapin or turtle meat cut fine and simmer for ten minutes. Serve very hot. Terrapin is very often served in individual metal cups or saucepans with covers.

Terrapin With Mushrooms

1 pint cooked terrapin meat 1 pint medium white sauce

1/2 pint chopped mushrooms Six slices toast

To white sauce add terrapin cut in inch pieces and chopped mushrooms. Cook in double boiler for twenty minutes, or until thoroughly hot. Serve on toast.

Shrimp Creole

1/2 medium-sized onion, chopped 1/2 cup chopped mushrooms 2 tablespoons butter 2 tablespoons flour 1 cup mushroom broth 1 cup water 1/2 teaspoon salt 1/8 teaspoon pepper

Dash of cayenne 1/4 teaspoon thyme

1 bay leaf

2 pimientos, chopped

2 cups cooked shrimps 4 wheat biscuits Butter

3 sprigs parsley

Saute onion and mushrooms in butter 3 minutes; stir in flour and cook 1 minute, then add liquid gradually and cook until thickened, stirring constantly. Add seasonings and shrimps and cook 5 minutes. Serve on wheat biscuits, cut in half lengthwise, toasted and buttered, and garnish with parsley, or in ring molds of rice or spaghetti.


The name meat is given generally to all edible flesh of animals used for food. The name beef is used for the flesh of adult cattle; veal for the flesh of calves under one year of age; pork for the flesh of swine; mutton for the flesh of adult sheep and lamb for the flesh of sheep from six weeks to one year old.

Selection Of Meat

There are certain characteristics of good meat which serve as a guide to the purchaser. Flecks of fat all through the fibers indicate tenderness and flavor. Thin connecting tissue means a tender cut; thick tissue, a tough one. Meat well ripened or hung some time after slaughter is more tender than freshly killed meat. Meat of any kind should have a fresh odor and no dark, dry edges or spots.