The sun., 1896-08-02
FROG SHOOTING AND COOKING.
The Proper Rife for the Sport-Some New
Ways or Cooking FroEs' Legs.

The Proper Rife for the Sport-Some New
Ways OF Cooking Frogs Lcgs.
People who are fond Of froRs' legs and have
been eating them of late may have noticed that
those Of the past few weeks have had flrmer
flesh, and more rounded thigh. This IL due to
the fact that the Canadian saddles are giving
plare to those of domestic production. Some
yoars ago 1t was the practice to praise the i'm
ported saddles away above anything that this
country could produce, but the domestic sad
dies now compare very favorably with the i'm
ported. except in size, so says q leading dealer.
Those who go to the country should have no
difficulty in getting mess Of fine frogs. That
frog hunting Is on the increase Is demonstrated
by the appearance in the sporting store windows
of New York Of various kinds OF froGrapears
They include the three and four tinet pears
and cost from 25 cents to 40 cents each. The
handle has to be fitted extra, as every man who
knows anything about frog spearing has his
own ideas as to what is best. While spearinR IL
the most artistic way of getting q frog, 1t re-
Quires some little practice to impale o fine fell
low with cast from a matter of twenty feet.
The difficulty Of spearine has been the means Of
introducing the small rife. Last year
many men went out to shoot frogs, but
they made the mistake of getting the cheap
Flobert rifles carrying the "B" caps, or in some
cases the short 90 cartridges. These rifles are
all right when sighted properly and kept very
clean. but, as rule the sighting Is very bad.
Therefore those who wish to 60 frog shooting
should procure q good 22-bore of some trust
worthy maker. One point should be remem-
bered. and that Is that the rife is sighted for
say twenty feet It will be necessary to aim at
70 the shooter. i the. bullet strikes anywhere
near the frog without actually hitting It. the
conclusion OF the bullet on the water, or some
times even on the soft mud. stuns It.
Just to cover them with cracker dust and fry
them there are three or four other ways In
the chsng s % dish % stuasnt T With h friends p' The
first recipe is to fry them. First prepare tho
batter; tako half pound OF -four and put II
drop In an egg yolk. a teaspoonful Of olive oil, Q
te3spoonful OF brandy. and = large, pinch, of
turbing the nour as little as possible then
knead in the four, and almost drop by drop add
the mass in one direction. Put aside for three
hours II possbl Then beat the whites of three
eggs to froth. add this to the batter, mix with
q spatula for two minutes, and It Ia ready.
Meanwhile have the frogs legs twenty or sol
cleaned. placed in a bowl. and marinaded with
ata6lespoonfnl Of vinegar, one Of olive oil.
pinch of salt, and one OF pepper. Immerse them
In the batter and drop them into very hot fat
alone or with any desired pquant sauce. This
isa Vanderbilt luncheon menu recipe.
to nf Ssh eSs sad
them on n suatoire on a hot stove, with two
ounces of good butter. a pinch of salt, half a
white wine. Cook for five minutes, and then
put in half a green pepper and two freshly
Cook for fifteen minutes longer and send to
table on hot dish The chatting dish is even
better than the stove. The same recipe can be
varied by omittinR the green pepper and to-
matoes, and adding some very fnely chopped
parsley juice Of lemon s to taste and Io Holland.
whole peppers, and bay leaf In two oupoes of
good butter, thckeninR with -four. q little nut
through q hair sieve and made previously.