The new practical housekeeping

Frog Saddles. — Take the entire hind quarters of the frogs, cook in water a few minutes, or Au Court Bouillon like fish, page 253 ; then roll in flour, then in beaten egg with a spoonful water, then coat well in cracker dust. Fry like fritters. Cut Square slices of buttered toast across diagonally, making triangular pieces ; j)lace two on a dish, the broad bases together m the middle and points at the ends and frogs on the toast in corresponding manner. Ornament with sliced lemon and parsley. Ghravies. Gravies are considered an indispensable accompaniment to all meats and ^^ made dishes " from meat by professional cooks, but few housekeepers give their preparation the thought and attention necessary to make them in the perfection so easily attained with very little expenditure of time or means. The making of gravy to serve with a roast or other freshly cooked meat is a very simple matter indeed, as will be seen from the recipes given. But for every-day convenience, and in order to be able to get up appetizing little dishes at a moment's notice when an unexpected guest arrives, every housekeeper should keep on hand a supply of stock, or glaze, which is "condensed gravy," and for which a recipe is given later. But instead of buying meat for gravy stock the economical housewife will save for the purpose all bones and trimmings from meat, even bits of gristle and skin, and with the stock-pot in her mind's eye will carefully trim off from all roasts before putting in the oven many bits that will add richness to gravy, which would otherwise crisp and go to waste in the baking pan. All bones and trimmings from cold meat should be saved for this purpose also. Thus a roast served hot one day is sliced cold the next, and perhaps also a part is made into some one of the dainty dishes given in Cold^ Meats, while the bones are carefuliy broken or chopped and with the trimmings and other bits of meat at hand are put over the fire with sufficient cold water and simmered slowly until all juices and gelatinous parts are extracted. If cut into small bits this is effected much more quickly. Any vegetables, herbs or spices of which the flavor is liked maybe boiled with the meat, which should cook until the liquor is reduced one half, cr is a tolerably rich gravy. Then strain, set away to become cold, and before reheating for use remove all fat that rises to the top, for grease is not gravy, and an otherwise excellent dish is often spoiled by an oily coating or swimming globules of grease. The stock will keep better, however, if the fat is left on top until wanted for use. To Tipped 8mo«p«i. make the gravy heat the stock to boil-