The new practical housekeeping

Sage and Onion Force-meat. — Pare four onions, and parboil in three different waters ; soak two or three times as much stale bread in tepid water, and wring dry in a towel; scald ten sage leaves; when onions are tender, which will be in about half an hour, chop them with the sage leaves and add them to the bread, with tablespoon butter, yolks of two raw eggs, level teaspoon salt, and half saltspoon pepper ; mix thoroughly and stuff roast pork or poultry. Force-meat Balls. — Chop with a quarter pound beef suet little lemon peel and parsley and mix with a pint and a half sifted breadcrumbs ; season with pepper, salt and nutmeg and moisten with yolks of two eggs ; make into small balls and bake on buttered tin or fry in hot fat till crisp. Add a little finely chopped ham, if at hand. Frogs. — Only the hind legs of frogs are used and these are considered a great delicacy. They must be skinned and blanched before cooking as follows : Drop them in salted boiling water, to which some add a little lemon juice, boil three or four minutes, put in cold water a few minutes, then take out and drain. They may be broiled or prepared after the recipes given. Fricassed Frogs, — Put in stewpan two 'tablespoons butter, for two dozen frogs ; when melted lay in two dozen blanched legs ; fry two minutes, stirring almost constantly; then sprinkle teaspoon flour over and stir all with wooden spoon ; add two sprigs parsley, one of thvme, a bay leaf, two cloves, one of garlic, salt, white pepper, and half pint stock or water and two tablespoons lemon juice ; oil gently till done ; dish the legs, reduce the sauce by boiling, strain, mix in yolks of two eggs, pour over the legs and serve. Or fry a dozen pairs blanched legs with a little fresh butter and very little mincea shallot or onion until the butter begins to brown, then add two tablespoons each cold water and flavored vinegar mixed, and cup hot water. Stew with cover on twenty minutes, then skim off most of butter and add seasoning of salt and cayenne. Thicken the liquor with four yolks of eggs beaten with two tablespoons cream. Pour Some of the hot liquor to the yolks before putting in saucepan, and take from the fire idmost immediately, or as soon as it shows the first sign of boiling again. Place the frogs neatly in dish and strain the sauce over them. Frogs can also be plainly stewed like chickens, without the vinegar and thickening. Fried Frogs.—Fry the blanched legs in little butter in fryingpan and serve nicely arranged in dish of tomato sauce, garnished with croutons, ot double-bread them, put in frying basket and immerse in hot fat. Put a frill of paper around bone of each and serve very hot in a circle overlapping one another round a platter with pease in center. Or for Froa Salad soak two dozen legs in slightly salted water an hour and a half; drain, stew slowly in hot water until quite tender, drain off water and cover with milk. Let this come to a boil ; drain and cool ; remove bones, cut up meat and add an equal quantity of cut celery, place on platter, cover with mayonnaise dressing and garnish with little tints of shrimps, and green herbs, alternated with hard-boiled eggs quartered lengthwise.