Grand Rapids herald. [volume] (Grand Rapids, Mich.) 1892-1959, 1893-11-19

broth. cf Which there shosl9 not be
usors tAan . psnk thicken and color
and sad - table N . bosA Rr.iz=d
IN the sane wsy. has sesfed with
stons olissA nz.hroons or truf1es. they
Ire called . - p~.es~<
Perhaps nsvsr. unless yoa ere .
hnntsr yoarssf. viii you know the
gssf<snonisal delights Of quails . u
ss.lr< ! hrss psrsook OF theni on
cAlifssnis mach. eooksd snd ssrvsd %
ths brswp>yed hunter Lad who shot
th@
Drss snA drew the hixds: put the
liysrs inai6s. soll thsu In thin sliees
sf 90 ah pUt and than In web hut
tired white papsrs cook In hot wood
sznAs~ - yoa have baked potatoes
sfssr . bonfire daring your childhood;
serve them on toast with turcen Of
good brown gravy.
Psrtrsigcs should have the breasts
lArded and be baked fif they cannot be
roastsdl In = quick oven for twenty to
twenty-five minuteN Dish up on dry
toast. garnish with crosses and pa<s
tart Jelly ar spiced plums with them
The drippinss IN the pan may be thick
ened and seasoned for brown sauce.
or you can serve them with celery
sauce or on . PURGE of celery. Either
of ths two latter 10 especially nice with
boiled psrtrsdgea
The famous canvaaback ducks Of
baltimore come from HAvre de Grace
and owe their superior excellence and
favor 10 the Wild celery on which they
have fed They are not in their prime
until the middle Of December, BY
which time they should weigh from six
TO air and half pounds the pair. The
mode Of procedure In cooking canvas
back. redheads or ma,iards Is the same:
Pick. SINCE and draw the birds. put
pinch OF salt inside and roast rare. An
overdone cAavasbael Is no better than
the conmonest wild duck IL isa COM
mon fault OF thesAmerican cook To kin
game with kindness. that Is with cook
ing
The ingenious manner In which the
"bsited mallards" from the smaller
lakes OF Minnesota and Wisconsin are
fed renders them OF such superior ex-
ceiience that they may be substituted
for eanvasback almost without fear OF
detection Corn Il spread daily on the
banks OF the lakes and day after dav
the birds return 90 partake OF this
mvsteriousiy-sent mamma. sntil. at last.
Ike human epicures. they fall prey
On their love Of good living. being cap
turcd when fat enough. To be- sure
that they have not hung too long, or
been side-tracked on the way east. see
that their eyes are bright and the webs
OF the feet soft.
Orange IL the very epicurean sauce
which even the common people receive
gladly. when served with this bird.
Skim of every bit OF fat from the
gravy IA the pau after baking: thicken
with great spoonful of -four: dilute
with a pint of broth and squeeze i'm
the Juice Of two oranges adding the
shredded yellow rind previously boiled
for ten minutes TO extract the bitter
flavor.
Saimi of cartridges. The econom-
teal housekeeper should understand
the mysteries of y salad. for there Is
no nicer way of serving the remains of
yesterdays birds. For company din
ner IL viii be well TO roast the birds
the day before expressly for this
purpose. In order to use only the
choice parts. but the manner Of
making Is the same. Cut the meat
from the birds in the neatest possible
pieces and lay IL aside while you boil
the bones. two small onions.a bunch OF
herbs and pinch of cayenne. skim the
fat from this broth. thicken and strain.
Simmer In two dozen mushrooms for
ten minutes. lay in the meat and let IL
get hot through: Law each piece Of
meat on small. diamond shaped
erouton and pour the sauce over all
For a very swell dinner there Is moth.
ing nicer than n garnishing Ia Mont
Ckis. Proceed ss above In every partic-
ujar except that you do not add mush-
rooms 20 the sauce. After you have
dished the croutons and fllets of
partridge, pour over them . garnish
made as follows: Cut fine q pint of
mushrooms. add two ounces of beefs
tongue. two of trufiies and two of
white chicken meat, all cooked and cut
in dice; season with salt. pepper and
&fVW 84n Two OUNCES OF OUT
ter and . gill of veal gravy and heat
by tossing over the fire In . saucepan
without allowing 1t to boil. Pour over
the dish and salmi. turn the sauce over
all.
Filiets Of cooked game heated for q
moment on q broiler after being
dipped in melted butter are delicious
served on small squares Of fried mush.
And now before ending this gossip on
gzme--cnding II, not because the sub
iect Is exhausted. but because the pa
tience of my readers may be. let rne
Just hint OF = game salad. A portion
Of cold game, too small to use In any
other manner. may be 50 served. Cut
the meat small and let 10 stand In q
miranda of plain salad dressing for an
hour before serving. Then tear up some
crisp lettuce. put N, the salad bowl;
add the meat and cover with q mayon-
naise. garnishing with crumbled yolks
of hard boiled eggs. the whites cut in
dice aud stoned olives