Fried Frogs

Frogs are considered a delicacy by those who have cultivated a taste for them. If not already prepared for cooking, remove the skin from the hind legs, which is the only part used. Dip in crumbs, seasoned with salt and pepper, then in egg, and again in crumbs. Wipe the bone at the end; put in a basket, and fry one minute in smoking hot fat. Drain, and serve in a circle, around a centre of green peas. Some parboil them three minutes in boiling salted water and a little lemon juice, before frying.

Frogs' legs may also be broiled, or they may be made into a white or brown fricassee, seasoned with mushrooms or tomato catchup.


This expensive member of the turtle family is highly prized in Baltimore and Philadelphia, but seldom used 1 New England. Terrapin may be kept alive through the winter by putting them in a barrel, where they will not freeze, and feeding them occasionally with vegetable parings. Before cooking, soak them in strong salt water. Put them alive into boiling water, and boil rapidly ten or fifteen minutes. Remove the black outside skin from the shells, and the nails from the claws. Wash in warm water; then put them on again, in fresh boiling water; add a little salt, and boil about three quarters of an hour, or until the under shell cracks. Open them carefully over a bowl to save the gravy, remove the under shell, the sand bags, the head, and the gall bladder from the liver. If the gall bladder be broken in the process, the whole dish will be ruined by the escaping gall. Put the upper shells on to boil again in the same water, and boil until tender watch them carefully, and take each out as soon as tender. Pick the liver and meat from the upper shell, and cut into several pieces. The intestines are used with the meat in winter, when the turtle is in a torpid condition; but in the summer they should be thrown away. Boil the intestines by themselves one hour. This should be prepared the day before. Heat the meat in the gravy. To each terrapin add one wineglassful of cream, half a cup of butter, a little salt, cayenne, and one wineglassful of sherry. Use the turtle eggs if there be any; if not, the yolks of two hard-boiled eggs to each terrapin. Rub smooth, mixing with raw yolk enough to make into balls the size of turtle eggs. Add these and the wine just as you send the dish to the table.

Green Turtle Soup

The green turtle is highly prized on account of the delicious quality of its flesh; but as it is very large and ex-pensive the canned turtle is more generally used.

One can of green turtle, one quart of brown stock, two tablespoonfuls each of butter and flour, one lemon. Cut the green fat into dice and lay it aside. Simmer the remainder of the turtle meat in the stock for half an hour. Brown the flour in the browned butter, add it to the soup, season highly with salt and pepper. Serve with thin slices of lemon, egg balls, and the reserved green fat.

Crab Olio - A Southern Recipe

Scald and skin six large, smooth tomatoes, and drain on a sieve until the water is out. Chop fine the meat of four large crabs and the inside of one egg-plant which has been boiled, also the cold tomatoes. Add three eggs, slightly beaten, salt and pepper to taste, and half a cup of bread crumbs. Cook until warmed through in a tablespoonful of butter, but do not brown it. Put it into the crab shells, cover with buttered crumbs, place the shells in a pan, and bake until the crumbs are brown.