Broiled Frogs' Legs

Lay 2 doz. frogs on their backs. Cut from the neck along the sides of the belly and cut again across the middle of the belly. Take out the entrails and cut away the head, leaving only the back and legs. Skin and chop off the feet, then wash thoroughly and blanch in scalding salted water. Lay on a dish and pour over a little olive oil, season with salt and pepper. Turn over several times in this seasoning and broil for 3 or 4 minutes on one side, then turn. Broil together about 7 minutes, and serve with a maitre d' hotel sauce. - Mrs. C. J. Jeffries, Winnetka, 111.

Fricaseed Frogs' Legs

Clean 2 doz. frogs' legs and put them in a granite saucepan with a little butter. Place on the fire and and cook until the butter begins to brown, pour over a cup of hot water, cover the pan and stew for 25 minutes. Skim off most of the butter, and add salt and pepper to taste. Thicken with the yolks of 2 eggs and 2 tablespoons of cream. When it boils, remove from the fire. Serve on hot, buttered toast. - Mrs. C. J. Jeffries, Winnetka, 111.

Fried Frogs' Legs

Clean 2 doz. frogs' legs and dip them singly in a beaten egg, then in cracker crumbs, and plunge each one into very hot fat, and fry for 5 minutes. Drain, garnish with parsley, and serve with maitre d' hotel sauce, and Saratoga chips. - Mrs. C. J. Jeffries, Winnetka, 111.

Frogs' Legs - Stewed

Put 2 oz. of butter in a saucepan, lay in the frogs' quarters and fry gently. Add 1 chopped onion, 1 oz. of butter, a small piece of raw ham, cut up very small, 1/2 a green pepper, a sliced tomato, a teaspoon of rice, a cup of hot water and 1 of cream, and boil until done. Take out of the pan, strain the gravy, mix it with the yolks of 2 eggs, beaten to a cream. Place the frogs' legs in a proper dish, pour over the gravy, and send to the table. - Mrs. C. J. Jeffries, Winnetka, 111.