Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-10-11

HOUR navor with currant jelly or lemon,
and pour over the birds.
PIGEON PIE.
Clean and wipe four pigeons. Split and
put in saucepan with enough good
broth TO nearly cover. Simmer slowly
until tender. Take out and remove some
of the large bones cut the harts and
livers into bits. Have ready four hard
boiled eggs, sliced. Butter n deep pud-
ding dish and fill with layers of the
pigeons. eggs and minced heart and
liver. Season with salt and pepper make
"A gravy with a tablespoonful each OF
butter and -four. and a cupful and half
of broth. Season with salt and pepper,
and pour onc-half into the dish. Cover
with ~ layer of paste, making an incison
in the middle of the chest, and orna-
mentng 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 pie with the
yolk of an egg. beaten with little 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 broled, baked
or cooked en- surprise. For boiling
skin, put three or four on a skewer, sea-
son with salt and pepper. brush with
olive oil and broil over a clear FIRE. To
bake. wrap each one in a thin slice Of
bacon or salt pork and cook in IL quick
oven. Still more delectable are they when
cooked en- surprise. For half dozen
covers, prepare the same number OF
birds, six large oval potatoes, six oysters
and some thin slices of bacon, Prepare
the birds az for roasting, and tuck into
each little interior an oyster, seasoned
with salt and pepper Then wrap each
bird in a slice Of bacon. Now. having the
potatoes well scrubbed. cut off one end,
and using a vegetable scoop. cut out a
hollow in each large enough to hold a
bird. replace the end of the potato cut
of. tie in place and bake in Il moderate
oven. Serve as soon as done, removing
the string. The favor OF bird, oysters
and potato makes a delicious combina-
ton that cannot be surpassed Serve
simply with butter, or if preferred, a
mushroom or oyster sauce.
WILD DUCK.
While we cannot all afford canvasback
at $3.50 or 500 per pair. there are many
other varieties. such as blue wings, green
wings. black heads and brants that sell
from seventy-fve cents to 500 per pair
and are excellent eating when properly
prepared. Ducks should be roasted or
hroiled. but always served rare Twenty
minutes in Il very hot even will cook
them enough to suit the average 1nascu-
line taste. but women usually prefer
them to be cooked from twenty-five min
utcs to half an hour. There is no need
of trying 10 improve the flavor of a
canvdsback or red head If they are to be
broiled split down the lack flatten with
a cleaver or potato masher as you would
a chicken. season inside and out with salt.
dredge on the outside with -four and lay
in "A dripping pan to roast. If you use II
gas stove. roast in the broilng oven un-
der the flame. For the more common
varieties Of duck stuffng is permissible
Having cleaned and singed the birds.
parbol in lightly sailed water for five or
ten minutes. to remove the ishy taste
that is so objectionable to many. Then
wipe dry. stun with raisins. a table,
spoonful of chopped celery. few cram
berries or a couple of apples peeled cor
ed and quartered, as preferrd. Now wrap
the duck in thin slices of bacon tied on
with a string, lay in a pan with teacup
of boiling water seasoned with salt and
pepper, and roast, basting frequently.
Serve as soon as done, with gravy made
from the necks and gizzards stewed in
water until tender, with spoonful of
wine, a blade or two of mace, one onion
and little cayenne. Cook until reduced
to n cupful. strain and pour over the
ducks Garnish the platter of duck with
pieces of bread cut in points and brown
ed in butter
WILD DUCK STEW.
Having cleaned and singed the fowls
dust the inside with salt. pepper and a
little ground Glove. Put an onion or
two with teaspoonful of butter in the
body of each duck then lay in baking
pan that will just hold them, laying a
spoonful of butter under each one and
spreading the same amount on top.
Pour in a cupful of boiling water acidu-
lated slightly with vinegar. Season with
salt pepper. lemon peel and any pow
dered sweet herb desired, cover the pan
closely and stew until the ducks are ten
der Take up on to a hot platter, strain
the liquor In which they We're cooked,
pour over the ducks and serve every hot
with n garnsh of fried bread points and
slices of bacon.
BALTIMORE APPLE BREAD.
This was a favorlte accompaniment to
duck in the old ante-bellum days, and in
many old Maryland families still finds
abundant appreciation. To make ii. rub
through a pound of sifted and warmed
bread flour, two-thirds of IA cup of but
ter and three heapinG tahleSpoOnfuls
sugar. Dissolve half a compressed yeast
cake in cup of milk that has been
scalded and cooled to lukewarm. Add
to the -four and mix to stf batter,
Add again three eggs well beaten and
beat the batter until it blaSters. 1t needs
be very stiff Cover and let rise over night
In a warm place. In the morning. ii should
be nearly doubled in bulk. Divide in two
portions and roll out in cakes about half
an inch thick. Spread one with rather
tart apple sauce, cover with the other
and let them rise together about half an
hour, then bake in a moderate oven until
well done. AS soon as taken from the
oven, spread with more we'll cooked and
sweetened apple sauce, dredge lightly
with sugar, sprinkle with nutmeg or
cinnamon, and set back in the oven long
,yn for hn TO 30.