The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-11-04

HOLD
HINTS


of the home cook than it receives. There
are two sorts-the dark and the light
meated. The first commands the high
er price, though the flavor of either
depends upon the quality of food given
the parent birds. Those taken from
city lofts, where they have been
brought up on the refuse of the streets,
are not fit eating, as the flesh of the
young gets a peculiarly rank flavor
that no form of culinary treatment will
wholly eradicate. A SQUAD whose par
ents have had access to plenty of wheat
and good clean water is bird Of very
different color, certainly of taste. In
cleaning a squad you will find the en-
trails in a little sac that must not be
broken in it's removal. Squads well
: brought up are usually fat and need
very little additional fat in their cook
ing Broiling is considered to be the
best treatment for squads. Split the
bird down the back and rub over it
salt, pepper, butter or olive oil, and
sprinkle with cracker dust. Broil over
a clear hot fire and serve on pieces of
hot buttered toast, with or without
slice of crisp fried bacon. Garnish
with cress or parsley.
PIGEONS.
Pigeons are also plentiful and fine.
They are excellent potted, stuffed and
roasted or served in a pie.
To pot them, wash the birds, tie up
in shape and sprinkle with salt, pep
per and flour. Place some slices OF
salt pork. or butter if preferred, in the
bottom of an earthen jar or small por-
celain kettle, lay the pigeons on it, put
slices of onion on the birds and pour
over the whole boiling water to nearly
cover. Cover the jar or kettle so that
no steam escapes and set it In pot or
water where it will simmer steadily
for two hours, or until the birds are
tender. When stewed enough, take Up
on to a hot dish, skim off the fat.
thicken the gravy with butter and
flour rubbed to a cream. and spoon
full of cream and a little lemon peel.
Pour the sauce over the birds and gar
nish with parsley and sliced lemon If
desired the pigeons may be stuffed be-
fore Juggling In this case add to their !
own livers, minced fine, a little shred |
ded beef suet bread crumbs, parsley |
and narjoram to season, and one or
two eggs to bind.
STUFFED AND ROASTED PIGEONS
Make a dressing of seeded raisins,
bread crumbs. salt, cinnamon and stock |
to moisten. Fill the birds with this ,
mixture, and skewer or tie into shape. |
Rub the outside of the pigeons with a
little butter. then dredge with fine
crumbs. Put into baking pan with a
slice of bacon blanketing each bird |
Add a. little boiling stock or water to
the pan and bake in a moderate oven,
basting frequently. When cooked. dish /
on slices of toast. Thicker the gravy .
with Drowned -four, flavor with currant
jelly or lemon, and pour over the birds
PIGEON PIE.
Clean and wipe four pigeons. Split
and put in a saucepan with enough I
good broth to nearly cover. Simmer
slowly until tender Take out and re
move some of the larger bones. Cut
the hearts and livers into bits. Have
ready four bard-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 a gravy with table
spoonful 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 a. 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 pie with the yOlk Of an
egg. beaten with a little milk Serve
hot with the rest Of the gravy
REED BIRDS
Most Of the reed birds obtained in
Eastern markets are in reality nothing
but sparrows, and those undrawn. If
fed on grain. as they are in Chicago,
they are really very nice. They may
be broiled. baked or cooked Ell surprise
For broiling. skin. put three or four on
a skewer. season with salt and pepper,
brush with olive oil and broil over
clear fire. To bake, wrap each one in
a thin slice of bacon or salt pork and
cock in z quick oven Still more de-
IectabIe are they when cooked en- sur
prise. 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 Httle
interior an oyster, seasoned with salt
and pepper. Then wrap each bird in
slice Of bacon. Now having the pota-
toes well scrubbed. cut of one end. and
using a vegetable scoop. cut out hol-
low IN each large enough TO hold
bird Insert the bird. replace the end
of the potato. cut of, tie in place and
bake IN q moderate oven Serve as soon
done. removing the string The flavor
OF bird. oysters and potato makes
delicious combination that cannot be
surpassed Serve simply with butter,
or II preferred, a mushroom or oyster
sauce-
WILD DUCK.
Ducks should be roasted or broiled,
but always served rare Twenty min
utes in a very hot oven viii cook them
enough to suit the average masculine