Salmon on Toast
Drop slices of stale bread into smoking-hot lard. They will brown at once. Drain them. Heat a pint of salmon, picked into flakes, season with salt and pepper and put into it a tablespoonful of butter. Stir in one egg, beaten light, with three tablespoonfuls evaporated milk not thinned. Pour mixture on the fried bread.
Potatoes
Wash potatoes and dry well; bury them deep in a good bed of live coals, cover them with hot coals until well done. They will take about forty minutes to bake. When you can pass a sharpened hardwood sliver through them, they are done, and should be raked out at once. Run the sliver through them from end to end, and let the steam escape and use immediately, as a roast potato quickly becomes soggy and bitter.
Baked Fish
Dig a hole one foot and a half deep. Build a fire in it, heaping up dry sticks until there is an abundance of fuel. After an hour, take out the coals, clear the hole of ashes, lay green corn husks on the hot bottom of the hole. Soak brown paper in water and wrap around the fish. Lay it in the hole, cover with green corn husks, covered in turn with half an inch of earth. Build a fire over it and keep burning for an hour. Then remove and you have something delicious and worth the time taken to prepare.
Fried Fish
Clean fish well. Small fish should be fried whole, with the backbone severed to prevent curling up; large fish should be cut into pieces, and ribs cut loose from backbone so as to lie flat in pan. Rub the pieces in corn meal or powdered bread crumbs, thinly and evenly (that browns them). Fry in plenty of very hot fat to a golden brown, sprinkling lightly with pepper and 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
After skinning frogs, 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. To fry: Roll in flour seasoned with salt and pepper, and fry, not too rapidly, preferably in butter or oil. Water cress is a good relish with them. To grill: Prepare three tablespoonfuls melted butter, one-half teaspoonful salt, and a pinch or two of pepper, into which dip the frog legs, then roll in fresh bread crumbs and broil for three minutes on each side.