Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-10

MI bottle with tho fresh rosa petals.
crowding down to make the essence as
strong as possible. Now pour on enough
fresh alcohol TO submerge. cork tightly and
SGT away for few weeks until the alcohol
Is thoroughly impresnafed with the flavor
of the roses
Rose sirup.-Cnt fragrant roses In full
bloom. pull or the petals and spread on q
tray to prevent mildew. When you have
enough collected to make one or two glasses
of preserve, put the leaves in small sauce
pan with Just enough water to cover, and
simmer until tender. Add as much sugar
as you have cooked leaves and boil twenty
minutes. or until you have a rich. thick
strip. Pour into glasses. A little OF this
In glass of water makes a delicious sher-
bet. while a teaspoonful or two wiz DO
found a great addition to q pudding or
cake.
An old-fashioned Potpourri.-For half
peck fragrant rose leaves allow a pint OF
dry salt Pack In a bowl IN layers. max
Ing the first and last layers OF salt Cover
closely and keep In a cool place. stirring
carefully with the hand twice a day for
five days. This stirring and working is
necessary to prevent the mating of the
leaves. At the end OF this time add three
ounces powdered alispice and one ounce
stick cinnamon. and let the potpourrt rest
again for week. stirring twice daily as
before. Then put into the permanent pot
pourn jar, having first mixed with them
half pound dried lavender blossoms. one
ounce each bruised cloves and stick Gin
namon, one ounce allspice. one grated nut
meg. half ounce anise seed, cupful
ginger root thinly sliced. two ounces orris
and ten grains musk. A few drops altar
of rose or any other desired perfume can
be added from time to time desired.
Mix well and set the Jar In a suitable cor
ner.
The Seasonabie Frog.-WhIle frogs legs
are in demand by bon vivants all the year
round. and the supply follows the demand.
June finds Master Frog In the pink OF con-
dition, as young and plump as spring
chicken, and prices low enough so that
even the housekeeper of moderate means
can afford occasional Indulgence.
Frog ponds. too. are plentiful all over
the country, so that the summer soJourner
can often keep his harder supplied by his
own exertlons No great array of wea-
pons is required by the amateur frog
catcher. A stick and a bag suffice After
killing. the frog should be laid on his
back and long ineision made from the
neck along the side of the belly. Another
cut at right angles across the middle OF
the belly, then the entrails removed and the
head cut away, leaving only the back ana
legs. Now pull off the skin like glove,
cut off the feet, thoroughly wash. blanch
In scaldlng sailed water. and the legs are
ready to use. There are various ways OF
cooking frogs legs, but frying or boiling
usually receives the preference.
Broied Frogs Legs.-SeIect the largest
legs for this purpose Prepare marnalade
of three tabespoonfuls olive oil. the juice OK
a lemon a half teaspoonful salt and a table,
spoonful pepper. Roll the legs In this mix
ture and lay them double oyster broil-
err Broil four minutes on one side and the
same on the other. They should be an
even rich brown. Slide onto a hot platter
and spread with q sauce made by mixing
a teaspoonfui of minced parsley with
heaping tablespoonful of butter and the
Juice of half lemon.
Fried Frogs Legs.-wash and wipe the
legs, trim off the bones OF the claws with
the scissors season with salt and pepper,
dredge lightly with powdered cracker dust
and fry a golden brown in hot olive oil
or butter. Do not attempt to cook too
many at time. as they should be wen
Drowned Serve with sauce tartare or n
Uoliandaise sauce.
Stewed Frogs Legislator cleaning ana
trimming season one dozen pairs OF legs,
lay In a stewpan, where two and half
tablespoonfuls of butter have been heated.
Cook FIVE minutes, then dredge with two
tabiespoonfuls of -four and pour In, little
by little, a scant cup of veal or chicken
stock. Cover simmer fifteen minutes, sea-
son with salt and pepper, add quarter
cup of cream and serve.
Creole Stew of Frogs Legislator sea-
soning and frying brown In butter or olive
OIL add a half wineg1ass of sherry for
every two dozen legs. Simmer five MIN
utes, add three tomatoes peeled and sliced
and haiI of sweet green pepper minced
fine. Cook gently fifteen minutes. then
take up and serve. Thin slices of brown,
bread and q green salad go well with tiis,,
dish - Ds asfrs ttr-sg --t.- E. ----...