The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-07-22
THE HOlIE ITS PROBLEMS and INTERESTS
FROG LEG DAINTlES.
Chatting Dish Connections and Sundry
Supplementary Dishes.


BY midsummer Master Frog is in the
pink Of perfection young . plump as
spring chicken and MAKES a most APP
propriate and delicious addition TO the
Sunday night supper or a July luncheon.
1t was not until about the middle OF
the last century that frogs became o
feature of American markets. but now.
so kindly have we taken TO them that
New York stands only second to Paris
in the number used. The supply comes
largely from Missouri and Virginia
Frogs are easily prepared for the Ia
bic. the hind legs only being used and
the medium sized ones are considered
best for all purposes except broiling.
The most common way of preparing
them is frying. but they are also ex-
cellent in a stew. A menu with frogs
legs as the piece de resistance IS sug-
gested as follows:
Anchovy Sandwiches.
Olives. Radishes.
Fried Frog Legs
or Frog Legs a la Poule
Nasturtium Salad. Brown Bread and
Butter.
Deviled Tomatoes.
vanilla Ice Cream with Hot Chocolate
Sauce.
Anchovy Sandwiches-Put a table
spoonful Of butter in a blazer and
saute in IT as many finger strips OF
white bread as il Will hold As soon
as brown on both sides spread with
anchOvy paste and serve at once
Fried Frog Legs Wash the legs in
cold water and trim off the bones OF
the claws with a pair of scissors; pour
boiling water over them, and let them
stand five minutes. wipe dry: dredge
slightly with powdered cracker crumbs
(sifeD, salt, and pepper and fry a golden
brown IN hot butter or olive oil; drain
on brown paper. and serve hot with
slices Of lemon, brown bread, and but
ter and a good salad; sauce tartare is
also used with fried frog legs. or they
may be spread while very hot with a
teaspoonful of minced parsley. mixed
with a Scant tablespoonful of butter,
and the juice of a half lemon.
Creole Stew of Frog Legs-Wash the
legs wipe dry. season. and tTy brown
in butter or olive OIL for e-ery dozen
pair of legs add One-half wine glass Of
pale sherry, and let the legs simmer for
five minutes; then add half small
green pepper, minced fine, and two
tomatoes, peeled and Sliced; cover and
cook fifteen minutes. take up, let the
sauce cook a moment longer. then pour
round the legs, and serve with the brown
bread and salad.
Frog Legs a la Poule-Toss n dozen
legs washed dried. trimmed and sea-
soned in two tablespOonfuls OF butter
until brown; add a half-glass OF pale
sherry, and cook five minutes; then add
a pint Of white sauce, one tablespoonful
Of minced parsley, a teaspOonful of
lemon juice. and the yolks Of three eggs;
cook two minutes. and serve at once.
NaSturtium Salad Wash nasturitum
blossoms, stems and leaf. and shake dry.
taking care not TO bruise. Arrange in
the salad bowl and then tuck into the
center of each blossom a little cream
cheese rolled UP to simulate a pistil
serve with French dressing. This is
exceedingly pretty as well as appetiz-
Ing.
Deviled TOmatoes-Wipe. peel and
slice crosswise four solid tomatoes; put
two tablespoonful Of butter in the chat
ing dish and when hot lay in the
tomatoes: season with a teaspOOnful Of
salt and pepper; cover and cook five
minutes.
Hot Chocolate Sauce-Mix two
ounces OF grated unsweetened chOco-
late or cocoa with two cupfuls of granu-
lated sugar. One-half cup OF not water,
a tablespoonful Of butter and a little
piece of stick cinnamon. Cook over the
hot water pan until the mixture forms
soft bali when dropped into cold
water; remove the stick cinnamon add
a few drops OF vanilla and a half cup Of
English walnuts. chopped fine; pour in
to a pretty pitcher and send about with
the cream 10 be poured over II.