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Skin and lay in a marinade of lemon juice and salad oil, with a dash of onion juice or of minced chives, for one hour. Heat two tablespoonfuls of butter in a saucepan, add a teaspoonful of minced onion, one minced tomato and one green pepper chopped fine. Cook for five minutes. Add the frogs' legs, cover closely and cook ten minutes. Add a little browned flour and cook until tender. Season and serve.

Chop a dozen clams and boil them for five minutes in their liquor; drain, and add to them two tablespoonfuls of fine crumbs, a tablespoonful of butter, salt and pepper to taste, and a gill of milk in which a heaping teaspoonful of cornstarch has been dissolved. Stir constantly over the fire until the mixture boils, then add a gill of cream; stir for a moment longer and pour upon the toast.

Slice an onion and fry it to a light brown in a large spoonful of butter. Strain out the onion and put the hot butter back upon the fire. Chop two large (peeled) tomatoes fine, season with salt, hall a teaspoonful of sugar, a good dash of paprika and the same of nutmeg. Stir into the hissing butter; stir for three minutes, and add a teaspoonful of butter rolled in half as much flour. Have ready the clams, drained and chopped fine, and mix them with the butter and tomatoes. Fill buttered scallop-shells, or clam-shells, or a buttered pudding-dish with the mixture; sift fine-crushed cracker over all, dropping tiny dabs of butter on top, and cook until delicately browned.

Drain the clams and dry them by laying them on a soft napkin. Season with a dust of paprika. Beat two eggs light in a soup-plate and have ready in another deep plate an abundance of