Miss Corson's practical American cookery and household management

For a pint of terrapin-meat, use two heaping tablespoonfuls of butter and one of dry flour ; stir them over the fire in a thick saucepan until they bubble ; then gradually stir in a pint of cream, a level teaspoonful of salt, a quarter of a saltspoonful each of white pepper and grated nutmeg, and a dust of cayenne ; next put the terrapin into the sauce, and stir it until it is scalding hot ; draw the saucepan to the side of the fire, where its contents will not boil, and stir in the yolks of four raw eggs previously beaten smooth ; do not allow the terrapin to boil after adding the eggs, but pour it at once into a tureen containing a gill of good Madeira and a tablespoonful of lemon-juice, and serve it. GREEN TURTLE. The cuts of turtle copied from Dubois, and given in the chapter on Soups, show the upper and under shell of a green turtle, and one manner of killing it, by laying it upon a sloping table after the. throat is cut, and allowing it to bleed ; another method is to hang it by the hind fins, with the head down, and so let it bleed. The under shell, or calipee, is of a yellowish-white color ; and the upper shell, or calipash, a dark green, almost black. The weight varies from about fifty pounds to over five hundred. Full directions for killing and dressing green turtle are given in the recipe for turtle-soup. GREEN TURTLE FRIED. Cut thin slices of tender, uncooked turtle-flesh, or of cold cooked turtle ; roll them in cracker- crumbs, then dip them in beaten egg, and again roll them in crumbs ; have readyover the fire a frying-pan containing about half an inch of butter melted, and when it begins to smoke put in the slices of turtle, and fry them light brown ; when the slices are fried, lay them on brown paper in a dripping-pan to free them from grease, and keep them hot in the oven until the sauce is made as follows : Pour nearly all the butter out of the frying-pan ; stir in half a pint of cream, half a pint of mild tomato catsup, and enough flour or cracker-crumbs to make a sauce of the proper consistency ; let it boil for two or three minutes while the fried turtle is being dished with a garnish of sliced lemon or fresh water-cresses ; then pour the sauce into a bowl, and serve the dish. Any other wellseasoned sauce may be used with fried turtle. Tender turtle steaks are very good broiled, and served with any acid jelly. TO PREPARE FROGS' LEGS. The hind-legs of large frogs are the only parts used ; the bodies are separated in the middle, and the legs are skinned. The flesh of the legs is white, very tender, and somewhat resembles that of poultry. After the frogs' legs are skinned, wash them well in cold water, put them over the fire in salted boiling water, and boil them for five minutes ; then throw them into cold water to cool. This process is called blanching, and must always be done if the flavor is to be considered. After the frogs' legs are blanched, they may be fried or broiled according to any of the recipes for frying or broiling fish, or stewed in a white sauce. BOILED LOBSTER.