Evening star., 1905-10-07
7 TIOUSE=
TOLD
| lINTS

AS a rule the average housewife is per-
sonally Indifferent to the advent of game
in the city markets or its frequent utilza-
ton upon the home table.
But when, as now its cordial appreciation
by the men of the family Is coupled with
th9 fact that in these days of soaring meat
prices, birds and ven,son are In many IN
stances cheaper than the exorbitant prices
asked for beef and mutton. its service
should acknowledgement and popular. Every
hing is I'm market excepting quail and In
traordinarily good condition.
While not all of can afford canvas
b. ck duck, which is always costly bird,
there are plenty of others, such as mallard,
ruddy, brandts. blue and green wings. that
may be obtained, according to local condi-
tions from 7ocents to s15o pair. Venison
is not expensive meat, all things consd
cred. for there need be no waste to II.
haunch of Venison.-Prlme venison,
which should not be younger than eighteen
months nor older than three years, Is a
dark reddish brown, the fat white and
clear, the fibers short and tender. The sad
die Is considered the choicest portion of the
animal, and Is served roasted or baked.
The haunch. we'll larded, the forequarter or
shoulder are also excellent roasted. and not
as expensive the saddle. In preparing
the haunch for roasting have the hoof and
les bone cut off very short close to the
flesh. The portions cut off may be utilized
in a stew or for the gravy. Do not wash
the meat, but If in need OF cleansing wipe
with damp cloth. Place on meat board
and pound all over, using a rolling pin or
wooden potato masher. Several hours be-
fore using lard the venison all over on top,
using strips of firm fat pork: then put Into
an earthen vessel with this marnade: Two
Two cups vinegar, one cup olive oil, three
onions Sliced two sliced carrots, two stalks
white celery cut fine. a little bunch of pars-
ley, bay leaf, pepper and sprig of
thyme. Turn the haunch over several times
50 as to have every portion seasoned with
the marfnade. When ready to roast tie into
compact shape, removing all the shreds of
vegetables that remain attached to the
meat. Put few thin slices of larding
pork In the bottom of the roasting pan, and
having dredged the meat with salt, pepper
and flour lay it on the pork and set in a
hot oven. Baste every ten minutes after
the first twenty minutes. When the roast
Is fine brown reduce the heat of the oven
so that the last part of the roasting may
be gentle. Venison should be cooked rare.
allowing ten minutes to the pound after
the first twenty minutes. A little claret or
melted currant jelly used In the basting is
considered to add greatly to the flavor.
Serve rare and piping hot on a hot platter,
accompanying 1t with red or black currant
or grape jelly. Have the dinner plates very
hot, as venIson chils easily. Vegetables
that go well with venison are caulif1ower.
spinach, succotash. white or sweet potatoes,
and always a good salad with French dress
ing, not mayonnaise.
Venison Ragout.-Cut cold roast venison
in pieces for serving. Put two tablespoon
tulS OF butter IN a saucepan. and soon
as melted add a tablespoonful of -four
Cook until blended, add half cup of boil
ing water and half a cup grape currant
jelly and cook until smooth and thick. Add
two tablespoonfuls lemon juice or tarragon
vinegar, little salt and pepper and, last
i, the pieces of venison Toss about, cook
two or three minutes until the meat is
thoroughly heated, then serve at once with
baked potatoes.
Wild Duck.-While there are more than
twenty varieties of the wild duck The
yty-v t. No., H.
be roasted or broiled, but always served
rare. Twenty minutes in hot oven will
cook them enough to suit the average mas
ouline taste, but women as a rule prefer
them to be cooked from twenty-five 20
thirty minutes. Some culinary authorities
advise stuffing wild duck with celery to
improve the favor: but with redhead or
canvas-back it is like gliding the lily to
attempt any improvement in their flesh II
they have come from first-class feeding
grounds all they require is to be cooked as
simply and speedily as possible. Like veni-
son and other wild game, they must not
be washed, but simply wiped with a damp
cloth. If they to be broled split them
down the back and fiatten with a rolling
pin. Sprinkle inside and out with salt and
pepper, and. having wiped the outside of
the bird lightly with olive oil, dust equally
sparngly with flour. Broil the flesh side
first over the Goals or under the gas flame.
then turn and broil the back. A good plan
often with a gas range Is to broil the inside
until brown then set the rack in the roast
ing pan in the regular oven to finish. Serve
with a maitre dhotel sauce, and garnish
with parsley or watercress. The proper
concomitants of roast or broiled duck are
crisp celery, fried hominy and Baltimore
apple bread.
Maitre dHotel Butter-To make this
sauce. which is spread over the birds when
laid on the hot platter ready for the table,
mix two large tablespoonfuls of butter
with two teaspoonfuls of minced parsley
and the juice of a lemon. Combine thor
oughly, then spread on the hot BIRDS
Baltimore Apple Bread.-Dissolve at night
one-half a compressed yeast cake In a cup
of milk that has been heated to the boiling
point, then cooled TO lukewarm. Sift to-
gether pound of bread flour and three
heaping tablespoonfuls of sugar; then rub
In with 1t two-thirds of a cup of butter
Add the milk and dissolved yeast with three
wellIbeaten eggs, and stir and beat with a
wooden spoon until the dough is blistered.
Cover and set over night In a warm place.
The next day roll the dough out in two
cakes each half about q inch thick.