Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-29
Tim ely Suggestion ms

Now. IL ever. the housewife of moderate
income is able TO serve grouse and par
fridge on the family table. as huntSmen are
having at present their few short weeks or
unstinted pleasure in hunting these wary
birds The Scotch. with whom such game
Is plentiful have mastered the art of serv-
Ing them most appetizingly Here are
few tried recipes from Scotch cooks for their
service. as well as some dishes favored in
Scotch homes
Roast Grouse with Plum Sauce-After
cleaning the birds cover the breasts with
fat bacon and wrap in strong white paper
which has been thoroughly creased with
butter or drippings from beef Basic fire.
quently. and short time before they are
done remove the paper and bacon and allow
the birds to brown. Serve with clear brown
gravy ana the following sauce. Stew a
quart or canned plums or one pound of
iresh plums with half pound of sugar
uhti they are reduced to a pulp Pass
through sieve Reheat the sieved fruit. as
certain whether IT is sufficiently sweet. and
add haif teaspoonful OF mixed spice and
an ounce of butter. Serve hot.
Grouse en- Casserole.-Roast two or ,h,.a
grouse, bas.ing them frequently. When
are sun hot cut into joints and neat pieces.
Remove all the skin and as ms,v q, a..
small bones possible From the dri,nin1.
VI 'He game make a pint of thick brown
sauce, dissolve In 1t half an ounce of gels-
IN ana put together with the meat, into
an eatthen casserole Cook Tor an bo,r in
moderate oven, placing a niece of huf
tSreu paper over the dish before placing ON
lhe cover Serve the birds in the casserole
adulnS glass of Madeira wine II desira,
removing he
Partridges Stuffed and Roasted.-Frv hale
g. PG G'lo I car liver with four ounces of
tdt bacon and minced shallot or small onion
Ior ten minutes. Season well with s1l- md
pepper and pass through a wire sieve Moir
IN 'nfee ounces of crusty bread crumbs
with hot milk. and stir over the fire rnriI
smooth paste Is formed Add a dasSar,
spoonful OF butter. sat, Pepper ana n llttie
mace, and finally the sievei liver ba',on
anu a1,S one raw egg. Remove from the fire.
ana when cold stuff the birds with :. J,r,sh
theIn with warm butter and roast i'm :, n,na'
crate oven, basting constantly with hut
creSs. WIN "dtSF
Partridge and Steak Pudding -.
pound and half of tender steak into thin
sIlceS' ana season with suit pepner mn
meg and a little cooked ha pcii - tut
aue uus' Ightly with flour. Remave Tho
meat from three or four medilrn-sizaS No.,
80, g. cut INTO small pieces and fry in but
uliS dlsh with light suet pasta pr, r.
ayeI OF Deer rolls, layer of canned ronsb
tUoiis ana layer of partridge Saas1n
mn 9 ,i anu pepper and continue the LAYERS
u e ~, tte ulsh Is full. Pour over ali n nin+
VI proWh gravy Favored with WING and
20 'Si the top with suet paste Place a niece
VI IL IutLeIeu paper over the dish. tie In a
cIoth which has been Urung out in hotit d
water. and sprinkled with fiour So Inns ts
81 pan vi Dolllng water. put on the lid of
me me pan and cook steadily for four bol,rs %
in tbe 80 ere mat the water is replenished
III the pan from time to time
smoked Haddock.-Cut Off the ta,,s Al
hatfins nj -, SIX or eight pieces and lay In n
60 rs IN; four over one cup of milk ana
one cup or water. Thicker with ono IN. a,.u
ing tedspoonful of flour worked to.at1p
W., VIII one ounce of butter. Dust with non.
per and serve hot. Str.ps of hacon ' u pep
iaio around the dish If desired i pe
g., Coas Head-Wash the heads and simmer
vinegar and salt When I with
should be unbroken. Take the fish nm '"ey
move me black skin and set upon q ais,
baste a,, s1od nre. Dredge with flour and
brown color, throw over them fine hraae
crumbs and basic again with butter Sar,,a
Win the following sauce, or with a cre,n
sauce and sliced boiled eggs. ieaHi
oyster Sauce-Drain and wash twen.,,
n t oysters. Throw into saucepan ana
In ~ h.
nquor. Add half cup of milk p,,SS ~, -.
Sether tablespoonful of butter ana On
OF hour. add teaspoonful of onion mice
the oyster liquor and milk and stir nn,ii
they boil Season with a level teasnoone,,i
OF salt and saltspoonful Of pepper.
Round Scones.-One Mound op eo,,,
ounces of butter, one ounce or a ro,nsim
tablespoonful of sugar a quarter OF &c
ounce OF bicarbonate of soda. half an ounce
OF cream of tartar and half a pint of swaet
milk. Mix the dry ingredients on a sbaat
or paper and pass through a sieve into a
basin Rub in the butter smoothly. nj
woe inns dough into three pieces making
each piece very smooth on top and the size
or dinner plate. Glaze with the yolk of
an egg mixed with a spoonful of milk and
a very little sugar Cook in quick oven
for ten minutes
Another Recipe for Scones-one quart
OF hour one teaspoonfui of sugar half a
teaspoonful of salt, two teaspoonfuls of
baking powder. one large tablespoonful of
lard, TWO eggs and nearly one pint of milk
SlIt together the flour, sugar. salt and
baking powder. Rub in the cold lard add
the beaten eggs and milk and mix into a
dough just the consistency to handle
Flour the board. turn out the dough and
give 1t one or two kneadings to compIete
its smoothness. Roll out with a rolling
pin to an eighth of inch thickness. Cur
with sharp knife into squares larger than
soda crackers and fold each one in hair
to form three-quartered pieces. Bake on
a hot griddle eight or ten minutes, brown
ing both sides.
Dat Cake-In half a cup of warm water
dissolve one-half teaspoonful of salt and a
level tablespoonful of butter. Pour quick
ly and knead on board until the mixture
forms a dough. Dust the board with dry
meal, roll the dough into a thin sheet-the
thinner the better-and with sharp knife
cut into cakes four inches long and two
inches wide. Lift carefully. lay on a
slightly creased pan and bake in mod
crate oven until thoroughly fried and
brown
Short Bread.-Warm one-half pound OF
butter in warm water and cut into inch
square pieces. Drain off the water and
soften the butter first with a spoon, and
finally with the hands. Add one-quarter
of a pound of sugar. twenty-four sweet
almonds sheIied and blanched and chopped
fine and two ounces of finely sliced citron.
With a portion of this on baking board
make a cake half inch thick and the
size of a breakfast plate. Lift carefully TO
a baking pan and bake in a slow oven until
nicely Drowned, or about half an hour
New Evening Gowns.
From Harper's Bazaar.