Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-13
HOUSE,
HOLD
lINTS

that are now pouring in from orchard, field
wood. sea and meadow. the housewife finds
it somewhat difficult problem to make u
choice. Yet she cannot go far astray,
however she may decide. All are good. and
appetites are never keener than in these
crispy autumnal days. Game is plenty at
most markets, is quite as cheap as beef.
and certainly as wholesome, so that the
housekeeper may vary her meat supply
from day to day. Take venison, for in
stance. While the saddle is the choicest
morsel, the forequarters, haunch and
shoulder are also excellent roasted AS VEN
ison is dry meat, it must be well larded,
roasted in very hot oven, basting often,
then served very rare and hot. Venison
outlets may be broiled or sauted. Before
broling, season and let them lay on deep
plate containing olive oil for half an hour
turning often. Meanwhile prepare a dress
ing as follows: Pour into a saucepan a
cup of port wine and three apples sliced
thin. Cover and cook until the apples are
soft. Add a half glass currant jelly and a
few grains of cayenne. Broil the steaks or
outlets over a clear fire. dish on 4 hot
platter and strain the dressing over them.
Another sauce that goes well with veni-
son steak is
MAITRE D'HOTEL BUTTER.
Rub a quarter pound butter to a cream,
adQ TWO ldDleSpOOnlulS chopped parsley, the
juice of two lemons and "A little salt and
pepper Mix well and dress the steaks with
the addition of a little watercress.
BREAD SAUCE.
Bread sauce goes we'll with almost any
game, and is made in this way: Take dry
bread and roll fine. Sift a cup of the
crumbs and put into saucepan with two
cups stock. aslice of onion and salt and
pepper to taste. Simmer twenty minutes.
remove the onion. add a tablespoonful of
butter and cook five minutes. Meantime
fry cupful of the coarser crumbs in a
tablespoonful of the butter in hot spider
until crisp and brown. Pour the sauce
over the game and sprinkle the Drowned
crumbs over the whole. With game of any
sort good currant grape jelly is well
come accompaniment although with ducks
jellies or sauces made from oranges some
times have the preference. Crisp green
salads of watercress, escarole celery
make a delightful background for a game
course.
THE TASTY SQUAD
The SQUAD or young domestic pigeon is
bird far more worthy the attention Of
the home cook than it receives. There are
two Sorts-the dark and the light meated.
The first commands the higher price.
though III" flavor of either depends upon
the quality of food given the parent
BIRDS Those taken from city lofts where
thew have been brought up on the refuse
of the streets are not fit eating. the
flesh of the young gets n peculiarly rank
viii wholly eradicate souab whose par
ents have had access to plenty of wheat
and good clean water is a bird OF very d.
fnrent color. certainly o. taste. In clean
ing a sruah Won will find the cntrails is a
little sac that must not be broken in its
removal. SQUADS well brought M arc
usually fat and need verv little additional
fat in their cooking. Bl"ilng is consid-
cred to be the best treatment for SQUADS
Split the bird down the back and rub over
It salt. renper butter or olive oil and
Arif n writ 1,lyp rni n
clear. hot fire and serve on pieces Of hot
buttered toast, with or without a slice Of
crisp fried bacon. Garnish with cress or
parsley.
Pigeons are also plentiful and fine at
this season. They are excellent ported,
stuffed and roasted served in pie.
To pot them. wash the birds, tie up in
shane and sprinkle with salt, nepper and
-four Place some slices of salt pork, or
butter If preferred in the bottom of an
earthen lar or small porcelain kettle, lay
the pieeonS 1t. put slices Of onion on
the birds and Dour over the whole boiling
kettle so that no steam escapes and set it
in a pot of water. where 1t will simmer
steadily for two hours, or until the birds
are tender When stewed enough. Toxic UP
on TO hot dish skim off the Fat thicken
the gravy with butter and flour rubbed to
cream, and a spoonful Of cream and
birds and garnish with parsley and sliced
lemon. IF desired the pigeons NAV be
stuffed before iueging. In this case add TO
their own livers. minced fine, a little
shredded beef suet bread crumbs parsley
and marioram to season, and one or two
eggs TO bind.
STUFFED AND ROASTED PIGEONS.
Make dressing Of seeded raisins.
moisten. Fill the birds with this mix
ture and skewer or tie into shane. Rub
the outside Of the pigeons with a little
butter. then dredge with fine crumbs. Put
Jo1yi y-ith eli Of ha
b1anketng each bird. Add little boiling
stock or water to the pan and bake in
moderate oven, basting frequently When
cooked. dish on slices of toast. Thicker
the gravy with Drowned -four. favor with
currant jelly lemon, and pour over the
birds.
Clean and wine four pigeons. Snlit and
put in a saucepan with enough good broth
to nearly cover. Simmer slowly until ten
der Take out and remove some of the
larger bones. Cut the hearts and livers
into bits Have ready four hard-boiled
eggs. sliced. Butter a deep pudding dish
and fill with layers of the pigeons. eggs
and minced heart and liver. Season with
salt and pepper make gravy with a ia
blespoonful each of butter and -four and
a cupful and a half of broth. Season
with salt and pepper and pour one-half
into the dish. Cover with layer of paste,
making an incision in the middle of the
crust, and ornamenting the edge with
braids, leaves or rolls of crust. Bake for
one hour in a moderately hot oven. When
nearly done brush over the top of the ole
with the yolk of an egg, beaten with a lit
tie milk Serve hot with the rest Of the
gravy.
REED BIRDS.
Most of the reed birds obtained in our
markets are in reality nothing but spar
rows and those undrawn. If fed on grain,
as they are in Chicago. they are really very
nice. They may be broiled baked or cooked
en- surprise. For broilng. skin. put three
or four on a skewer season with salt and
pepper brush with olive oil and broil over
a clear fire. To bake. wrap each one in
thin slice of bacon or salt pork and cook
in a quick oven. Still more delectable are
they when cooked en- surprise. For a half
dozen covers prepare the same number of
birds six large oval potatoes, six oysters
and some thin slices of bacon. Prepare the
birds as for roasting, and tuck into each
little interior An oyster. seasoned with salt
and pepper. Then wrap each bird in slice
of bacon. Now, having the potatoes well
scrubbed, cut off one end, and using veg
table scoop, cut out a hollow In each
large enough to hold a bird Insert the
bird. replace the end of the potato. cut of,
tie in place and bake in moderate oven.
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