La cuisine creole

Use only the hind-quarters of the frogs. Af ter washing them in warm water, soak well ; then put them into cold vinegar with a little sait, and let them remain one or two hours, after which, throw them into scalding water, and remove the skin without tearing the flesh. Wipe them dry, dust flour on them and fry in butter or sweet oil, with plenty of chopped parsley. When brown, dust pepper and a little sait over them, and garnish with crisped parsley. Stewed frogs are seasoned with butter, wine, beaten eggs and parsley chopped fine. TERRAPIN. Like crabs and lobsters, terrapins are thrown alive into boiling water and let boil till the outer shell and toe-nails can be removed. Then wash and boil them in salted water till the fleshy part of the leg is tender. Put them in a bowl or deep dish, take off the second shell, remove the sand bag and gall bladder, and cut off the spongy part. Cut up the méat, season it with salt, pepper, cayenne and mace, thicken with butter and flour, and cook. Just before serving put in a gill of sherry wine for every terrapin, and pour ail over hot buttered toast. COLD MEATS AND HOW TO SERVE THEM. TO SERVE PIGKLED OYSTEBS. Take them from the pickle jar, put them into a glass dish^ and omament it with the tender, delicate leaves of celery and parsley. Serve with bread and butter sandwiches. TO SERVE MEAT OR GHICKEN PIE. Lay a fringed napkin in a waiter or plate larger than the dish in which the pie is baked; set the pie on it; turn up the edges of the napkin against it, and put sprigs of parsley or delicate green leaves of celery on the edge of the plate to keep the napkin in place. A NICE WAY TO SERVE COLD MEAT. Cut cold roast beef in slices, put gravy enough to cover them, add two tablespoonfuls of wine or catsup. If there is not enough gravy, make more by putting hot water and a good bit of butter, with a spoonful of browned flour. Let it stew gently. If liked, a sliced leek with a bunch of parsley may be added. Serve mashed potatoes with it This is equal to beef a-lamode. GLAZING FOR TONGUE, HAMS, ETC. Boil a shin of beef and a knuckle of veal for twelve hours in three or four quarts of water. Put in spices, herbs, and vegetables, the same as for soup; keep it boiling till it is reduced to a quart, then strain through a sieye and put away for use. This makes fine gravies, and is extremely useful to finish off baked hams, tongues, and cold roasts. BRAISED TONGUE WITH ASPIC JELLY. Boil the tongue until tender, then place it in a stewpan with two onions, a head of celery, four cloves, and salt and pepper; cover it with the liquor it was boiled in ; add to it a glass of brandy, a tablespoonful of sugar, a blade of mace, a bunch of thyme, and a bunch of parsley. Let it simmer gently for two hours. Take ont the tongue, strain the liquor it was boiled in, and add to it a box of Cox's gélatine which has been soaked in a goblet of cold water. Heat it and pour over the tongue. Serve cold. SEASONING FOR SAUSAGE MEAT. Chop up and run your sausage méat through the cutter, and to every pound of the ground meat, allow a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. If you prefer it you may substitute for the sage some thyme and summer savory. SEASONING FOR STUFFING VEAL, PIG OR TURKEY. When much seasoning is required it is well to keep it prepared on hand. It should always be kept well stopped. Dry a pound of sait ; grind an ounce of white or black pepper; dry and powder two ounces of thyme and one of sweet marjoram ; grate one ounce of nutmeg, and mix with half a pound of bread crumbs dried in a