Miss Parloa's kitchen companion

broken, and season with salt and pepper. Dip the legs into the beaten eggs and then into dried bread crumbs, and, placing them in a fry ing-basket, plunge into boiling fat. Cook for five minutes, and serve very hot. Frogs' legs are suitable for breakfast or luncheon, or for an entree at dinner. In the latter case they should be served with Tartar sauce. Fried Shad Roe. For six persons use the roe from two fishes. Wash them, and put them in a stew-pan with one table-spoonful of salt and enough boiling water to cover them. Cook for ten minutes, and then put them into a bowl of cold water for an equal period. On removing them from the water at the end of that time cut them in slices about half an inch thick. Sprinkle these slices with one table-spoonful of salt, half a teaspoonful of pepper, and the juice of one lemon. Now dip in beaten egg and then in bread crumbs, and fry in lard for five minutes. Shad Roe Baked with Cream Sauce. Boil and cool the roe in the same manner as for frying. Put two table-spoonfuls of butter in a frying-pan, and set the pan on the stove. When the butter becomes hot, add two level table-spoonfuls of flour. Stir until the flour becomes brown ; then draw the pan back to a cooler place, and gradually pour into it one pint of milk, stirring all the time. Add a teaspoonful of salt and half a teaspoonful of pepper. Boil up once ; then pour into a bowl, and set in a warm place. Butter a tin plate, and place the roe on it. Season well with salt and pepper. Pour four table-spoonfuls of the sauce over the roe, and then bake them in a moderately hot oven for three-quarters of an hour, basting every fifteen minutes with the sauce and dredging lightly with salt and pepper. Five minutes before the roe are done, pour upon the plate any of the sauce that may remain in the bowl at that time. Serve on a warm dish. Shad Roe Baked in Tomato Sauce. Boil and cool the roe as previously directed. Put into a stew-pan one cupful of tomato, one cupful of stock or water, one teaspoonful of salt, half a teaspoonful of pepper, and a bit of onion about as big as a dime. Boil for ten minutes. Put two table-spoonfuls of butter into a frying-pan and on the stove, and as soon as it becomes hot, add one table-spoonful of flour. Stir until smooth and frothy, and then turn into the cooking tomato. Cook five minutes longer, and then rub through a strainer. Now proceed exactly as with roe baked with cream sauce. Various kinds of roe may be prepared in the same way as the shad roe. Oysters. Oysters are at their best in cold weather. The breeding season begins about the first of May, and the fish become soft and milky. It is not until the weather turns cold that they grow firm and plump again. Canned oysters are, of course, as good at one time as another, because they are preserved when at their best. Oysters are sold in some places wholly by measure, and in others both by measure and by number. When sold by measure, they are usually bought with the juice that was taken from the shells, and frequently water is added to this, to fill up the measure ; these are called liquid oysters. Solid oysters have very little juice with them. When oysters are sold by the dozen, they are usually divided into several grades. " Counts " are the largest