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 tablespoousful 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.
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.
For every cup of water allow a tablespoonful of ground coffee, then add one extra. Have water come to boiling point first, add coffee, hold it just below boiling point for five minutes, and settle with one fourth of a cup of cold water. Serve. Some prefer to put the coffee in a small muslin bag loosely fled.
Allow a teaspoonful of cocoa for every cup of boiling water. Mix the powdered cocoa with water or boiled milk, with sugar to taste. Boil two or three minutes.
These receipts have been tried out. Biscuit and bread making have been purposely omitted. Take bread and crackers with you from camp. "Amateur" biscuits are not conducive to good digestion or happiness. Pack butter in small jar: cocoa, sugar, and coffee in small cans or heavy paper; also salt and pepper. Wrap bread in a moist cloth to prevent drying up: