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

Au3 1<cuAl. NAV ne G0H& - ADt one u
fbs dsvil's sending. You must buy
with iudxInens. which means buy ths
tssA and show your economy In your
seirntifs cooking and prevention Of
waste
II In Important % know how 10 buy
game q. well a. how 90 cook IL ANY
feathered game" says the great Sa-
vari.n. III eaten within three days
after IL has been shot has no particular
flavor. Lacking the deiicacy Of . fowl
aud not having a. get acquired flavor
OF ia own The proper poiat Is when
decomposition commences IL u then
tender and sublime. partaSing ~ once
OF the favor ot poultry aud venison-"
American epicares viii possibly pre-
fer their game cooked before Tho
point a decomposition eommeneess'
bat IL l. An lndizpataoie fact that game
Il better not only for having been
hung a noderate length Of time. but IL
i aiso better for having been hung In
Ia fe4thera- In the case Of plncked
game the contact with the air neutral
izes some share Of the aroma. Place
spices made The bills OF game that Is
70 Dc hung for any length OF time
cane that haa been oserkept may be
determined By the dry and shrunken
legs
Baked Quhils-These are much bet
ter tor Grst being pumped" To do
this. place them in . 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 aud steam for ten minutes on
top OK the range: then bake twenty
minutes ia a quick oven. basting well
and frequently with butter and water.
Trim the erusts from some slices Of
bread. fry Ia Act butter and place .
bird IN each slice Accompany with
Jelly aud salad ofcresses with French
dressing. Potatoes q u R1ge or a "a
Pr-<ss,s>I spinach. tomatoes. baked or
stewed celery are the usual vegetables
eerved with quail. With baked quail
az partridgss. bread sauce l. consid-
cred . sia< qua non Ia England. To
make this. thiciten q pint OF boiling
milk with fine. sifted brad erumbst
ssason with pepper. salt, grated nut
mag and good-sixed piece OF butter
with this send 70 table a plate %
fyssd crumbs made by dropping
cr,xrsbcd bits Of day-old bread into
very hot fat. they should brown i'm
s<Antiy and be lifted out at once with
. skinner. drained on kitchen paper
And transferred To . hot dish. Place
beside each bird . spoonful of the
white bread sauce. another OF the
brown fried crumbs and one Of rich,
rod eurrsnt Jelly. The combination Is
rs pleasing 20 the eye a. 10 the palate.
Outlets Of Quail-These make q
pretty and easily prepared game
course for . company dinner. Make
two filets from the breast and at the
small end stick bone from the leg:
fattea Co the shape OF . cutlet with a
rolling pin. season with salt and pep
pr. dip In melted butter. roll In
crumbs and sante IN very hot fat. Al
ternate these with triangular er5Efons
of fried brad around mound of
green peas. beans. stswed mushrooms
or potatoes q Ia Parisienne. more
elaborate way Is 10 make a pint OF
broth by xtc~ing the earcasSes with
alice ~ pork and an onion. Thicker
with butter and fiotr. color with few
drops Of Tournasic's kitchen bouquet,
ALI The mashed livcrs that have been
crooked tender in thas broth. let the
sauce get cold and dip the outlets In
this before trying.
Bisque 20 Qusiis. --For this dellcacy
yoa must be thankful % Francatelli.
q sp--s ga ssos for simplifying the
recipe Of the great chef for use IN the
ordinary Kitchen. such an array Of
"tsmmirs ssnccpans and sauces -
n calls for being enough 10 strike ter
re 70 the heart Of the most willing
eo~k Clean -ix birds. making four
small fiIiets from th- breast OF each;
isg thes~ ASIDE While you break up the
rrmAinirg portions 81 the biris aud
FRY them lightly Ina littl- pork fat
Cover With three pints Of veal broth.
sd q pint - nsnced mushrooms. n
supfui - rice. mfaced onion. q sprix
- parsley bag leaf and pinch OF
thyme. simmer gently for an hour and
half. drain IN a sieve and press the
rice ard ether ingredients through "a
far "a possible. using the back Of
wooden spoon Pat spconful Of but
ter IN a saucepan. when melted STIR n
. spoonful Of fosr. and when smooth
tern On tAe strained broth. stirring th.
while. Meantime cut the diiefs into
pieces bali an inch square and Try 10 .
tttls butter. Drop them in the tareen
snd povr the bisquc over. For extra
occasions shr-e dorm little force mat
balls mar also be added t. make
ftese. r-~~rve half th> fIicts. ehepping
a. 6nc a. possible. soak and squeeze
go uf cold water N equal weight ~
staie hr~st fat this in saucepan
~tth . ssbi~spooafal - butter and
STIR until ne bread leaves the bottom
snd sides - he saneepsa. add the yoilss
81 tive b~aten erTs, the chopped
assil- seasoning - taste ana - rnueh
trcth or white sauce s@ vii moiSten ~
Drop snail gasntssies cf this 90 q
fssred boars ard rcfI irto balls IN.
eise snf HAP ~ srusli elive. Drip
f,r tre' minutes intr boiling water. lifs
rnt ard iav n the tare~u
onaEs Aratr~d With Pea - Tru.s
hsls . arsss quaiis N The came w.v
thst zen ~cala fowl CIV hoiIinr.
place them sssss ~ sisle IN a ssewp.n
~sth h..f rcund str~skesa sals ps,rk
ere ~ thin siisse-. ssvs 80 thru sta4k.
81 -ele-y snsi ~su,e parsi-Ys rovsr 18th
s-.~< esssth ~ wster sasi s3r,rser elca..-
D. esSsr~f - fhr-e-qs.rt~r@ ~ an
knur bteh the szral3 II q sire.s afar-