Frogs Legs

Dip the washed and drained legs into milk, sprinkle with salt and pepper, roll in flour or cracker crumbs and drop in boiling olive oil for fifteen minutes or till done. Serve with sliced lemon and parsley.

Mrs. J. B. Bennett.

Minced Meat On Toast

Use any cold roast meat chopped fine. Put into a pan with a little butter, a pinch of salt, and pepper, and a little water and let it get well heated. Toast slices of bread, dip in milk just enough to moisten, put on dish and pour meat over. Put in oven for a few minutes before serving. Mrs M. L. Dexter.

Fried Sweet-Breads

Remove from sweet-breads all skin and fat, and shape in suitable pieces to fry. Plunge into boiling water for about two minutes. Remove from water, drain, and dry with a cloth. Dip each piece in beaten egg, roll in grated bread crumbs, sprinkle with salt and pepper and fry in butter. Serve with mushrooms, cooked in cream, or with green peas, or plain with a few pieces of lemon.

Mrs. L. H. Garrigus.

Method Of Warming Cold Roast Beef

Butter the size of an egg browned in a pan, one-half pint of stock or gravy, one table-spoonful of flour, one-half pint of mushrooms, pepper and salt to taste; simmer ten minutes. Cut slices of beef thin, lay in the same, and let come to a boil. Serve at once.

Mrs. J. B. Bennett.

Mutton Toast

Boiled mutton, chopped fine, moistened with butter and seasoned with salt and a little Worcestershire sauce, spread upon hot toast makes a palatable and economical dish..

Mrs. M. McHarrY.

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Wellington Pie

Boil scraps of cold roast beef, or mutton,, or steak, until tender, adding a little butter, and flour enough to thicken like brown gravy. Take some maccaroni which has been boiled in salt water fifteen minutes, and line the bottom and sides of a pudding dish with it; put in the meat with its gravy, and a few small pieces of stale bread in the center. Put a few slices of tomato, or one-half can of tomatoes, with salt and pepper on top, and a sprinkling of fine bread or cracker crumbs over all, and bake about twenty minutes.

Mrs. H. A. Mitchell, Palo Alto.

Ham Cakes

Four boiled potatoes of medium size, one cupful of finely chopped ham, or meat of any kind, (the dry bits that cling to the bones will answer), three tablespoonfuls of butter, salt and pepper to taste. Mash the potatoes until fine and light, using a fork; add the meat, salt, pepper, and one tablespoonful of the butter; mix well and shape into thin cakes about an inch and a half in thickness. Put the remaining butter on the stove in a frying pan, and as-soon as it gets hot, put the cakes into pan. Brown on both sides and serve on a warm dish.

Mrs. E. F. Hawkins.

Tripe Club Style

Take a whole tripe, one ox foot, three calves feet, well washed and cleaned. Cut in pieces two inches long by one square. Take an earthen pot, put the pieces of feet at the bottom, cover with a layer of tripe, carrots and onions, and so on until vessel is full. Tie in a cloth a sprig of thyme, two bay leaves, twelve whole peppers and six cloves; put in the pot, pour over a bottle of* white wine and a gill of brandy. Place on top three green leeks and a little parsley; cover, and fasten it down with paste so the steam cannot escape and cook slowly for ten or twelve hours.

Chef of Occidental Hotel, S. F.