Freeland tribune. (Freeland, Pa.) 1888-1921, 1893-12-07

4 4 QUUl bilC iiCdt VI bCl
own household
and kitch N,
and second, that the cook is not one of
the devils sending. You must buy
with Judgment, which means buy the
best, and show your economy in your
scientific cooking and prevention of
waste.
| 1t Is important to know how to buy
| game as well as how to cook it. "Any
feathered game" says the great Sa-
varian, 'if eaten within three days
after it has been shot has no particular
flavor, lacking the delicacy of fowl
and not having as yet acquired flavor
of its own. The proper point is when
decomposition commences. 1t Is then
tender and sublime, partaking at once
of the flavor of poultry and venison."
American epicures will possibly pre-
| fer their game cooked before "the
point of decomposition commences"
but it is an indisputable fact that game
is better not only for having been
hung a moderate length of time, but 1t
is also better for having been hung in
Its feathers. In the case of pluclked
game the contact with the air neutral
ICES some share of the aroma. Place
| spices inside the bills of game that is
to be hung for any length of time
Game that has been overkept may be
determined by the dry and shrunken
legs
Baked Quails.-These are much bet
ter for first being ''plumped." To do
this, place them in a baking pan with
slices of pork tied over their Breasts
| put half cup of hot water over them,
cover with an inverted pan of the
same size and steam for ten minutes on
top of the range; then bake twenty
minutes In quick oven, basting we'll
and frequently with butter and water.
!, = Trim the crusts fren, some slices of
bread, fry in hot butter and place a
hirG In each slice. Accompany with
jelly and salad of crosses with French
dressing. Potatoes a Ia neige or a Ia
Parisienne, spinach, tomatoes, baked or
stewed celery are the usual vegetables
served with quail. With baked quail
or partridges, a bread sauce is consid-
cred sine qua non in England. To
make this, thicken a pint of boiling
milk with fine, sifted bread crumbs;
season with pepper, salt, grated nut
meg and good-sized piece of butter.
J With this send to table plate of
fried crumbs made by dropping
crlImbed bits of day-old bread into
very hot fat; they should brown. in
, stantly and be lifted out at once with
a Skinner, drained on kitchen paper
and transferred to a hot dish. Place
!, beside each bird a spoonful of the
white bread sauce, another of the
: brown fried crumbs and one of rich,
g red currant jelly. The combination is
I as pleasing to the eye us to the palate
Outlets of Quail-These make a
pretty and easily prepared game
course for company dinner Make
two fllets from the breast and at the
small end stick bone from the leg;
flatten to the shape of outlet with
rolling pin, season with salt and pep
per, dip in melted butter, roll in
crumbs and saute in very hot fat AL
ternate these with triangular ,croutons
of fried bread around a mound of
green peas, beans, stewed mushrooms
or potatoes la Parisienne. A more
elaborate way is to make pint of
broth by stewing the carcasses with a
slice of pork and an onion. Thicken
with butter and flour, color with few
drops of Tournades kitchen bouquet,
add the mashed livers that have been
cooked tender in this broth, let the
sauce get cold and dip the outlets in
this before frying
Bisque of Quails.-For this delicacy
you must be thankful to Francatelli,
ct dpres tm a moi for simplifying the
repina of tho chat ~, la
ordinary kitchen, such an array of
"tammies," saucepans and sauces as
he calls for being enough to strike ter
ror to the heart of the most willing
cook. Clean six birds, making four
small fllets from the breast of each;
lay these aside while you break up the
remaining portions of the birds and
fry them lightly in a little pork fat.
Cover with three pints of veal broth,
add a pint of minced mushrooms,
cupful of rice, minced onion, sprig
of parsley, bay leaf and pinch Of
thyme; simmer gently for an hour and
half, drain In a sieve and press the
rice and other ingredients through as
far as possible, using the back of n
wooden spoon. Put spoonful of but
ter in saucepan, when melted stir in
spoonful of -four, and when smooth
t turn on the strained broth, stirring the
A while Meantime cut the fillets into
q pieces half an inch square and fry in a
= little butter. Drop them in the tureen
and pour the bisque over. For extra
occasions three dozen little force meat
balls may also be added. To make
these, reserve half the fillets, choppinp
as fine as possible; soak and squeeze
out of cold water an equal weight of
stale bread. Put this in saucepan
with tablespoonful of butter and
stir until the bread leaves the bottom