The home cook book

Use the hind legs. Separate the legs at the joint. Drop in boiling salted water, and cook three minutes. Remove and simmer in enough milk to cover till the meat is thoroughly cooked and tender. Salt and pepper the milk to taste, and thicken with flour, adding enough butter or thick cream to give richness to the dish, in the proportion of a tablespoon of butter to four sets of legs. FRIED FROGS' LEGS Use only the hind legs. Drop them in salted boiling water, and let them boil three or four minutes. Drain and wipe dry. Have a plate of rolled cracker and a plate of eggs beaten a little. Dip the frogs' legs in the egg, then in the rolled cracker. Drop in boiling oil, lard, or butter, and fry a delicate brown. Serve hot. FRIED FILETS OF HALIBUT Choose for halibut to be fried a slice about one and a half inches thick. Cut into your filets, removing carefully the skin and bone. Wipe each piece with a bit of damp cheesecloth and then dry. Sprinkle with pepper and salt and roll in flour. Dip in egg, then in crumbs, fry in deep fat and drain on brown paper. COURT BOUILLON Have one tablespoon of boiling drippings in a deep casserole. In this brown one tablespoon of flour. Add one minced onion, two large boiled potatoes quartered, one teacup of canned tomatoes, a pinch of thyme, a teaspoon of minced parsley, a tablespoon of chopped celery, one clove of minced garlic, half a teaspoon of salt, and one minced red pepperpod. Allow these to simmer, and add one pound of white halibut, sliced in steaks. Simmer half an hour. Add one teacup of hot water to thin the gravy a bit. When ready to Casserole serve, add one glass of claret. Serve, putting the fish on thin toast and pouring the gravy round. Halibut is mentioned, but any white-meated fish cut in slices may be used. KEGAREE Pick up cold fish, or one Lake Erie whitefish. Add the same quantity of cold boiled rice, two to four soft-boiled eggs, salt to taste, a dash of cayenne pepper and a dash of mustard. Mix well together, fry in butter, like an omelet, till a delicate brown, and serve on a hot platter. BAKED MACKEREL Have the fish cleaned and split, and head and tail cut off. Lay it flat in a dripping-pan which has been rubbed with drippings. Pour over the fish a cup of fresh milk, and then sprinkle it with salt, pepper, and a few small bits of butter. Bake in a hot oven about half an hour — judge exactly by its brown, flattened, "dull" appearance. Lay the fish on a hot platter and pour over it the hot milk in which it was cooked. MACKEREL WITH VINEGAR A JEWISH DISH Cut off the heads and tails of the mackerel, clean and wash them. Lay in an earthen baking dish, adding whole pepper, cloves, allspice, and bay leaves to your taste in seasoning, and pouring over the fish equal quantities of water and vinegar almost to cover. Bake in a moderate oven till thoroughly done, which will be in about an hour.