Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-20
Table and Kitchen.
Cooking Small Game Birds.


Every season brings it's own particular
variety of food. and no period of the year
gives more acceptable supply of small
game than the month of October. with its
plentiful supply of small game birds filling
our markets and enabling the housewife to
make agreeable changes in her meat service
and to delight and satisfy the tastes of her
household. Many varieties growing
more scarce each year yet we still have
cartridges, prairie chickens snipe, quail,
etc, in abundance. 20!
All small game birds that can be roasted
are better cooked in jacket of thin slices
of fat salt pork or bacon. In cooking game
birds the old birds are best served in pies
or fricassees. The young birds should be
cooked as quickly as possible, served very
hot and rather underdone. Remember,
young birds have soft feet, pliable bills and
are plump. Partridges, prairie chickens
and quafls are in market from the middle
of October until the 1st of January. Game
having white meat is best well cooked;
dark-meated birds should be served rather
rare. The flesh Of game has finer. more
delicate flavor. containing less fat than
that of poultry Keeping develops the fla
vor of game, but the birds should not be
hung long enough for decomposition to take
place although some declare that the flavor
is not fully developed until this stage Is
reached.
Prairie Chicken.
Prairie chickens make a good frica or
If young and tender roast in very hot
oven, to an even brown, first Harding with
thin strips of fat bacon; remove from pan
to hot platter; add two tablespoonfuls
of flour to the gravy In pan; half pint of
boiling water; stir until smooth; strain and
serve with chicken.
Roast Quail.
Clean your quail, remove heads and feet.
a
covering Of thinly sliced pork, place in a
cooking pan just large enough to hold them.
Cover with boiling water, little sprnkling
of salt and pepper, then place over hot
fire ten minutes. Remove the pork, dry
each bird with cloth. spread them well
with butter and roast brown In very hot
oven, haste frequently with melted butter,
strain the broth in which they were broled,
mix with it equal quantity of melted cur
rant jelly. Serve the birds very hot on
separate dish. Pass currant jelly
Partridge Fricassee.
Clean your Birds divide as for a potpie
put in a large saucepan piece OF butter
the size of an egg; heat very hot, roll each
piece of fowl In flour, pack closely in hot
butter. cover tightly, cook for ten minutes.
then add water enough to keep from burn
ing. Simmer slowly until tender. Take up
meat in deep dish. Add enough hot water
to pan to make a rich gravy; pour over
meat and serve.
Salmi of Game.
This may be prepared from the game left
over from yesterdays dinner Carve very
neatly and remove every particle of fat and
skin from legs wings and breasts. Bruise
the bodies well and put them with the skin
and trimmings into q stewing pan. Add a
bay leaf. two onions sliced, a few pepper
corns and blade of mace; pour over
enough veal broth, stock or gravy to cover,
let boil until reduced one-half; strain, skim
off the fat, season with cayenne and lemon
juice: heat up slowly without allowing to
boil Border the dish with fried bread or
mush triangles; put the game in the cen
ter; pour the gravy over it and serve.
Broiled Birds.
Clean and split the birds down the back;
sprinkle with salt, Jdredge with flour to pre-
vent the escape of the juices. Place in a
wire broiler inside next to fire. Allow ten
minutes for quail from twenty-f five to forty
for cartridges and prairie chickens. When
done place them on a hot dish. Butter well
on both sides; serve on toast. If the
breasts of the birds are quite thick broil
them slowly and covered at first.
Canned Tomatoes.
Select perfect tomatoes of small size; do
not skin them; put back in large-mouthed
jars. Set them under the cold water faucet
and let the water run into the jars until the
air bubbles cease to rise; have them level
full; then place them in large boiler with
wooden rack or straw underneath them and
fill the boiler with sufficient water to half
cover the jars. Place over the fire cover
the boiler closely and let the water boil
around them for half an hour See that
the jars are full to the top, using little
boiling water if they not overlooking.
Quickly screw on the tops and stand them
on damp folded cloth. where they will be
out of a draught. When cold put them
away in a cool, dry closet.
Chilli Sauce.
Scald and peel a peck Of sound ripe to-
matoes Chop them fine; add to them
eight white onions chopped fine. Put over
the fire, and when they begin to boil add a
pint of strong cider vinegar. Take one table,
spoonful Of cinnamon, one of allspice
one of cloves and one of black pepper
mix and tie up in little squares of
cheesecloth; throw into the sauce and
place the kettle where the sauce will
simmer slowly for about five hours. 1t
must be quite thick; stir 1t frequently to
prevent burning. When done remove the
spices. Moisten teaspoonful of dry
mustard with some of the sauce and then
add to the mixture; also add ginger, cay
enne pepper and salt to suit the taste
Cook long enough to blend; then bottle
and seal.
Grape Wine.
Take perfectly ripe Concord grapes,
mash carefully without brusing the seeds
and strain the juice through coarse
cheesecloth. Let it stand until it begins
to ferment. Then to every gallon of
juice allow one quart of water and three
pounds of sugar. Mix WELL then let the
fermentation continue for week, care
fully removing the scum each day. Turn
into a cask, leave the bung out for TWEEN
ty-four hours. then close tightly and let
remain for five months. At end of that
time bottle and cork tightly.
Menus.
WEDNESDAY,
BREAKFAST.
Fruit