Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-10-05

three minutes until the meat is thorought-
ly heated, then serve at once with baked
potatoes.
WILD DUCK.
While there are more than twenty
varieties of the wild duck the cooking
is about the same. Ducks should he roast
ed or broiled; but always served rare.
Twenty minute in a hot oven will cook
them enough to suit the average mascu-
line taste; but women as a rule prefer
them to he cooked from twenty-five to
thirty minutes. Some culinary authori-
ties advise s~tuffing wild duck with celery.
to improve the flavor: but with redhead
or canvas-back, it is like gliding tho lily
o attempt any improvement in their flesh.
If they have come from first-class feed
ing grounds all they require Is to be cook
ed as simply and speedily as possible. LIN
venison and other wild game. they must
not be washed but simply wiped with a
damp cloth. II they are to be boiled, split
them down the back and flatten 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 sparingly with flour. Broil
the flesh side first, over the Goals Orunder
the gas flame, then turn and broil the
back. A good plan often with a gas n
is to broil the inside until brown. then set
the rack in tho roasting pan in the reg
ular oven to finish. Serv" with a Maitre
d'hotol sauce, and garnish with parsley
or watcrcress. The proper concomitants
of roats or broiled duck are crisp celery,
fried hominy and Baltimore apple bread.
MA1TRE D'HOTEL BUTTER.
To make this sauce. which il spread
over the bird when laid on the hot plat
ter ready for the table. mix two large
tablespoonfuls Of butter with two tea
spoonfuls OF minced parsley and the juice
of n lemon. Combine thoroughly. then
spread on the hot birds.
BALTIMORE APPLE BREAD.
Dissolve at night One-half q compressed
yeast cake in n cup Of milk that has been
heated to the boiling point. then cooled to
lukewarm. Sift together a pound of bread
flour and three heaping tablospoonfuls
of sugar; then rub in with it two-thirds
OF n cup of butter. Add the milk and dis
solved yeast with three well beaten eggs.
! ana sur dIu D'it WIFI Al NOo'lfu Spotl
until the dough is blis,ercd. Cover and
set over night in a warm place. The next
day roll the dough out in two cakes each
about half an inch thick; spread the lower
one with tart apple sauce, then butter
the other slightly. and lay over il. and
let them rise together about half an
hour. Bake in n moderate oven until the
bread is well done. When taken from the
oven spread with more tart. tender apple
sauce that has been put through a colan-
der: dredge with sugar and set back in
the oven to glaze. Serve hot. BY using a
whole yeast cake, the time of the rising
may be shortened so that the bread may
be set and baked the same day, suiting
the time to the accustomed hour OF din
ing.
BARBECUED SQUIRREL SOUTHERN
STYLED
Get two fat squirrels and nave them
skinned and drawn. Cut the thin skin
on each side of the m close to tho
ribs; then wipe thoroughly with Il damp
cloth. Sprinkle the squirrels with black
pepper, but use no salt. Put Il layer OF
fat bacon. sliced. in n roasting PAN; lay
the squirrels IN this bed, and cover close
with moro thin slices of bacon. Pour il,
the pan a half cup of good broth or hot
water in which a teaspOonful OF beef eX-
tract has been dissolved. and bake in a
moderate oven until the squirrels are ten
der. Basic every ten minutes. An hour
usually ~suffices for the roating. Take W
the squirrels and keep hot while tho
gravy Ia made ready. Skim the fat from
the surface, then put in n tablespoonful
of flour. Let this brown, stirring all the
time: then add n cup OF boiling water,
the Juice Of a lemon. ten tablespoonful
lcatsup and a tablespoonful OF chopped
pickle. Cook until smooth and thickened
pour over the squirrel and serve.
BRUNSWICK STEW.
This is made from the large Southern
gray squirrels, seldom seen in the North
Cut the squirrels into joints and lay ii
cold salt and water for a half hour t6
draw out the blood. Put into a large pot
a gallon of water lightly sailed and brinf
e. n boil. Cook five minutes, then ado
the jointcd squirrels. a half dozen pota
toes parboiled and sliced, a half pount
of fat salt pork sliced. n quart of tomotoe'
peeled and sliced, a pint OF Lima beans
six ears of tender corn cut from the col
and one sliced onion. Cover closely ant
simmer gently for three hours. stirrini
occasionally from the bottom. Fifteel
minutes before serving add a half cuI
butter beaten to a cream with a table
spoonful of flour, a tablespoonful of suga
and pepper to season. Stir until smootl
and thickened slightly. then pour into
soup tureen.
. GRAPE JAM.
Grapes, either In jelly, jam or spiced, o