Wash and dry potatoes thoroughly, bury them deep in a good bed of coals, cover them with hot coals until well done. It will take about forty minutes for them to bake. Then pass a sharpened hard-wood sliver through them from end to end, and let the steam escape and use immediately as a roast potato soon becomes soggy and bitter.
Baked Fresh Fish
Clean well. Small fish should be fried whole with the back bone severed to prevent curling up; large fish should be cut into pieces, and ribs loosened from back bone so as to lie flat in pan. Rub the pieces in corn meal or powdered crumbs, thinly and evenly (that browns them), fry in plenty of hot fat to a golden brown, sprinkling lightly with salt just as the color turns. If fish has not been wiped dry it will absorb too much grease. If the frying fat is not very hot when fish are put in, they will be soggy with it.
Frogs' Legs
First, after skinning, soak them an hour in cold water to which vinegar has been added, or put them for two minutes into scalding water that has vinegar in it. Drain, wipe dry, and cook. {151} To fry: roll in flour, season with salt and pepper, and fry not too rapidly, preferably in butter or oil. Water-cress is a good relish with them. To griddle: Prepare three tablespoonsful melted butter, one half tablespoonful salt, and a pinch or two of pepper, into which dip the frogs' legs, then roll in fresh bread crumbs and broil for three minutes on each side.
Eggs
Boiled: Have water to boiling point. Place eggs in carefully. Boil steadily for three minutes if you wish them soft. If wanted hard boiled, put them in cold water, bring to a boil, and keep it up for twenty minutes. The yolk will then be mealy and wholesome.
Fried: Melt some butter or fat in frying-pan; when it hisses drop in eggs carefully. Fry them three minutes.
Scrambled: First stir the eggs up and after putting some butter in the frying-pan, stir the eggs in it after adding a little condensed milk.
Poached: First put in the frying-pan sufficient diluted condensed milk which has been thinned with enough water to float the eggs in, and let them simmer three or four minutes. Serve the eggs on slices of buttered toast, pouring on enough of the milk to moisten the toast.