Frog On Toast

The hindquarters or saddle of the frog is used for food. After dressing, let it he in cold water until wanted. When ready to cook, first roll in flour, then dip in beaten egg, then in rolled crackers and fry six or eight minutes in hot lard. Out large square slices of buttered toast across diagonally, arrange them down the middle of a large dish with a saddle on each piece, and decorate each side of the dish with sliced lemons and parsley.

Squab Pie

6 squabs.

4 tablespoonfuls butter.

1 quart broth or water.

Scald the squabs, pick, singe and draw. Cut down the back first like chickens for broiling, then cut in halves, wash and wipe dry. Rub each piece with pepper and salt and roll in flour and fry slightly in melted butter. Arrange them in a deep baking dish, pour in the broth or water and stew in the oven until tender. Then season the liquor and thicken slightly, if necessary; cover with a good pie crust and bake twenty minutes, leaving an opening in the crust for the escape of steam. The crust should be kept well out of the liquor while baking. An inverted cup set in the Center of the dish will support it.

Mallard Duck

Singe, draw, wipe out and stuff. Tie the wings and legs down to the side with twine and bake in a hot oven from thirty to forty minutes. If the oven is cool it draws the juices out too much. It may be allowed to cool somewhat toward the last. Baste frequently with fat from the pan. Make forcemeat as follows:

1 quart of bread-crumbs.

1 tablespoonful minced onions.

1 teaspoonful each of pepper, salt and sage.

1 egg.

½ cup of warm water.

2 tablespoonfuls sausage dripping, or butter.

Mix these ingredients, moistening with the egg and water. It will absorb enough gravy in baking to render it moist.

Pigeons Roasted

Dress and stuff with bread-crumbs seasoned with butter, salt and a little mace, adding 3 oysters to each bird; sew up and baste frequently with melted butter; roast ½ hour carefully. Some prefer the apple stuffing. Pigeons to be roasted should be tender. Lay them on the dish in a row.

Pigeons Stewed

Dress and stuff as above or use a turkey dressing; put them in a stew-pan with the breast down; turn in more than enough water to cover them; when stewed nearly tender put in ½ cup of butter to every 12 pigeons; thicken the gravy with 2 or 3 teaspoonfuls of browned flour rubbed smooth in a little cold water. If wished brown, take up when tender and fry brown in pork dripping. Arrange on a platter and pour the gravy over.

Pigeon Pie

Prepare the pigeons, cut in 4 pieces and parboil; line a baking dish with rich paste and fill in with the pigeons, mixing with bits of bacon or salt pork; season with a little parsley and enrich with butter cut in bits; dredge with flour and pour in the water they were parboiled in. Cover with the paste, leaving an opening for the escape of steam. Bake one hour.