Evening star., 1901-10-08
Table and Kitchen.
THE GAME SEASON Is HERE AND
THE DAINTIEs 1T OFFERS.

| Game holds very different place on our
| list of foods from that given it by our ear
| ly American ancestors.
| With the first settlers 1t was necessity,
! and In no sense a luxury either by virtue
! OF Its price or scarcity. They had but
to take down their trusty fiintiock from its
place over the mantel and go but a few
rods into the forest around their homes to
find their meat market, supplied with the
very choicest game of the season, without
! cost or price-the only thing needfuI a
| firm, steady aim
Game still holds it's place among the
first families" but how altered the condi-
tions! Scarcity and price have reiegated
II TO the luxuries and abundance of other
meats have made ii a non-eSsential except
to those who have the inherited taste for
this wild and ''woodsy' meat
Game as found in the markets of the
present day Is not very generally appre-
cfated, owing to this wild flavor and the
length of time II Is usually kept, and often,
too owing to the carelessness of the hunt
ers.
The very noticeable flavor peculiar to
wild game and enjoyed by those who have
| inherited their taste for 1t is impaired to
the flesh by the wild food the bird or AMI
NAL feeds upon. This may be removed
when 1t is disagreeable to those who do not
animal Is killed. This is done by opening
the large vein found under the tongue of
both birds and animals. The body Is first
suspended from the limb of a tree with
head downward. If the birds are to be
cooked Immediately the feathers should be
removed by stripping them down careful
ly and quickly from the tail to head, leav-
ing the tail feathers and those on the head
and tips of wings. The feathers will come
off very easily at this time while the bird
is hanging. The birds should be drawn at
once. The hunters cut slit inside the leg
and lengthwfse of the body, remove the en-
trails and wipe out all the blood, then fill
the body with prairie grass; this keeps the
bird in form and dry.
Game is considered a valuable meat for
lnValidS, as the flesh is more easily digest
ed and has less fat distributed through the
meat than the tame birds. Fresh game
should be given and no risk taken In giving
meat that is not in the very best condi-
ton, even though keeping brings out the
flavor and makes the flesh more tender.
All shot should be removed at once
from the flesh. Do this, if possible, even
when the game is not intended for imme-
date cooking.
How to Prepare for Cooking.
To remove pin feathers from game, plunge
into a pan OF boiling water to loosen
them. Never wash game more than is alb
solutely necessary. Frequently thorough
wiping inside is sufficient. The skin needs
a more complete cleaning
Large birds, like pheasants, peacocks and
prairie chickens, may be made more deli
cate in flavor by soaking them for eight
or nine hours in cold salted water, or par
boiling them In water, to which you have
added an onion and little vinegar. To
remove any unpleasant odor or flavor from
wild fowl, peel the yellow rfnd from lemon
and place the lemon inside the fowl be-
fore cooking. When birds are kept for
some time before cooking they should have
piece Of charcoal laid inside; this will
prevent it's becoming too strong. Do not
remove the skin or feathers from game If
1t is to hang any length of time. To
keep rabbits or squirrels sweet and fresh
for several hours before cooking and after
skinning them, rub well with salt inside
and out and place bits of charcoal about
them, cover with a cloth and keep them in
cold place.
This meat is generally best enjoyed roast
ed or broi1ed, especially if the roasting can
be done before an open fire. Those who
do not like the slight "musky'' taste will
find the flavor more delicate If they make
1t into fricassee
To Roast Birds.
Wild duck, grouse and pheasants are
best roasted. Allow thirty minutes If
roasted plain and longer if stuffed The
flavor is best preserved II they are served
without stuffing; they should be seasoned
with pepper and salt and butter only;
place a good-sized lump of butter inside
each bird. truss and skewer and place in
the oven. Baste with more butter IL re-
quired to keep the birds from becoming too
dry.
If stuffing is used plain bread dress
ing is the best to preserve the flavor, and
a piece of bacon or fat ham skewered or
laid on over, breast and thighs. A most
delicate way of dressing small birds is
to dip large oyster in melted butter or
beaten egg and then cover with soft,
coarse bread crumbs and place inside the
bird. A mashed potato stuff1ng is also deli
cate and is often used for stuffing for
brafsed squads.
Lardfng Game.
The natural flavor of birds is destroyed
or disguised to great extent when they
are larded, but for the dry meat birds
iarding has its advantages; the fat pork
moistens the meat. If the larding is done
properly, and at the same time bastes the
outside. preventing hard, dry skin.
Grain-fed young pigeons and partridges
that frequent the grain fields and stubble
are the best and are equally good broiled,
roasted or baked.
Roast Birds.
Cut off the neck so as to leave two-thirds
on; draw carefully, being careful not to
break the gall bag In the liver Remove
everything from the inside, especially the
lungs that are infbedded in the ribs and will
impart bitter taste. Draw the legs up
close together and tie loosely; fill with
plain. well-flavored dressing Of bread, or
the oysters or potato stuff1ng. filling rather
loosely; lay the birds in a baking pan, plac-
ing each one on its back on a strip of fat
salt pork or bacon Arrange in rows.
Spread them thickly with butter or lay
strips of fat salt pork over them: put a
little water In the pan to prevent burning
to the pan; bake half an hour If birds are
young Birds may be prepared in the same
way for braising and placed on a layer of
carrots, turnips and onion cut into dice and
little parsley. with just enough water to
cover the vegetables Then the cover is put
on and the pan placed in a hot oven Old
pigeons are nice cooked this way but 1t Is
not the best way to cook young birds.
Prairie Chickens Sauted.
Young prairie chickens are very nice fried
or sauted. Joint the chicken and season
with salt and pepper and sprinkle with -four
and let stand in a cool place. Heat enough
bacon fat or vegetable oil to cover each
piece. Dip the pieces of chicken In beaten
egg and bread crumbs, put into the fat
without GROWING and fry nice brown Do
not have the fat too hot as 1t will require