FLANNEL. 171 



taken off, and the sand-bag and the gall carefully removed, 

 and the spongy part be also cut off. After having cut up the 

 meat into small pieces, season it with salt, cayenne, and 

 black pepper, and the yolk of two eggs to a terrapin, and 

 knead a little flour into a piece of butter ; let them stew gen- 

 tly for a few minutes, then add a gill of madeira or sherry 

 for every terrapin, and a little browned flour rubbed into a 

 bit of butter ; let it remain a few minutes longer in a sauce- 

 pan, then put it hot into the dish over slices of dried toasted 

 bread. 



FROG. 



Grenouilles frites, or fried frogs, is a dish which is 

 sometimes served in New England. The hind-quarters of 

 the frog only are used ; soak them, after washing them in 

 warm water, in cold vinegar, with a little salt ; let them re- 

 main an hour in the salt and vinegar, then throw them in 

 scalding water, remove the skin without tearing the flesh, 

 wipe them dry, and fry them with parsley chopped fine, in 

 clarified butter or sweet olive-oil ; when fried a delicate color, 

 sprinkle a little pepper and salt over them, and garnish the 

 dish with crisped parsley. Frogs are also sometimes stewed 

 in the saucepan, with butter, wine, a little flour, and, just be- 

 fore they are removed from the fire, the beaten yolks of two 

 or three eggs, and the dish garnished with finely chopped 

 crisped parsley. 



FLANNEL. This material, being of animal origin, re- 

 quires, especially when worn next the skin, frequent wash- 

 ings. Flannel should be thoroughly wet in cold, soft water, 

 and wrung out, and then washed in warm suds made of hard 

 soap. Renew the suds so long as they look discolored. The 

 last suds need not be so strong of soap as the previous ones, 

 but all should be hot. Wring flannels dry, and shake them 

 well. Press them well with a warm iron, on the wrong 

 side, before they are quite dry. 



