Evening star., 1907-11-16
While Game Is Plenty.

While Game Is Plenty.
Willie Wild game is in season it seems
hitting to have ii as often as possible
on the home table. In these days of
soaring meat prices some kinds OF wild
duck are no more expensive than roast
ing chickens and venison and, with no
waste, not much higher than beef Rab-
bits are excellent where the cook m
derStandS how to prepare them. The
Wild flavor characteristic OF the game
Is an easy one to overcome according
To trapperS. who know how 10 dress
them. 1t is thin membrane extend
Ing from the flank over tie Iutestines
that gives the Objectionable flavor that
SO many object to. If this IS carefully
be found sweet and richer than the do
meSticated animal.
Rabbit Fricassee
Carefully clean then disjoin OF cut in
pieces. Put tablespoonful of fat salt
IcrE chopped pork drippings into
an iron pot. and when hot put in the
rabbit and brown. When almost brown
enough add two small onions sliced
and let them color. Add two table
spuoHfuls flour and brown thoroughly.
Now adj one quart hot soup stock or
boiling water. cook for ten minutes,
then season with salt, pepper, bay leaf
and suspicion of cayenne and put
back on the stove. where ii will simmer
gently for couple of hours or until
the meat is very tender. Just before
taking from the fire enrich the gravy
with Il half cup or more thick cream
with d little nutmeg grated in 1t. Stir
well and take it at once from the fire
before It curdles. Put the pieces of
rabbit in a hot dish with border of
hot boiled rice and pour the gravy over
them.
Roasted Rabbit.
AS rabbit flesh is extremely dry. its
feshy parts must be well larded with
strips of fat salt pork. or else il should
be we'll rubbed with olive oil or butter
wrapped in a sheet of buttereI paper
during the roasting. If you do not
care to lard 1t yourself the butcher
will attend to il for you II YOU like
IT stuffed parbol the liver and heart,
mirCe fine and mix with bread crumbs
and u slice of minced fat salt pork
into 4 good forcemeat, using the water
in which the giblets were couked to
moisten. Season with salt. pepper and
any ire herb desired stuff the body,
then sew or skewer FaSten the sheet
OF buttered paper over it with SkeWerS
or binding twine and roast in a hot
oven. baStiug frequently About ten
minutes before taking the rabbit from
the oven uncover to allow it to brown
Care should be taken not to overlook
rabbits it dries them out too much.
on the bone. An hour usually sufiices
for the roasting. Dredge well with
-four few moments before taking up,
then froth with butter. Take up on Il
hot dish and set in the oven few mo-
ments while you prepare the gravy. II
there is not enough froth in the pan
add Il little clear beef broth or gravy.
Season with salt and pepper. thiCken
with a tablespoonful -four rubbed
smooth with a tablespoonful butter,
adding q tablespoonful culinary bouquet
to enrich and color Lastly, add three
dozen pitted olives. Stir and cook five
minutes. T'ntruss the rabbit, garnish
around with the olives. pour the sauce
over and serve with dressed r"d cab
bage and potato croquettes. pretty
EarniSh with roast rabbit are slices
of lemon. busted with fine parsley and
dot OF currant jelly in the center of
Ell slice of lemon.
Stew of Venison.
Whi.r We cannot all afford roast sad
die of venison. there are cheaper outs that
rightly treated make a most delicious
st,N. C't the meat into small pieces.
dredge with -four and fry in pork. drip
ping bacon fat or butter. until well
Drowned. Add to the fat in the pan a ia
b!espopnfd -four, two small onions. chop
prd fine, "A Glove OF gdIliC. and when
lightly Drowned pour III sufficient hot wa
ter to cover the contents of the kettle
Simmer gently until the meat is tend@r-it
VIII take about an hour: then take from
tia par. arrange in Il not dish and serVs
without delay. a half teaspoonfui WorcHs-
tershtre sauce IS deemed an Improvement
BY some cooks, while others insist upon a
few grdtiugs OF lemon peel Serve with
an accompanim mt of currant or wild
Erape jelly. celery and cora bread.
Wild Duck
All wild uuck of whatsoever kind should
he served rare, SO that the blood will fol
Icw the knife. Few of them require stuff
ing or much seasoning. Tho Fedhead is
best stuffed with celery. to bring ont its
favor: tie mallard also needs reiery and
Just a suspicion of onions. while any duck
having strong, fshy odOr should be par
boiled before roasting. then have ai4 onion
or two roasted IN il 10 help in removing
the udor Canvas backs should neither be
washed nor stuffed. Wipe with damp
cloth. dust lightly with salt and pepper,
inside and out and spread taickly out
eide with solve oil or melted butter. Dust
The surface lightly with -four. and put into
an intensely hot oven. Eighteen or twenty
minutes ut the most suffices for their
roasting. Smaller duck like teal, pigeon.
etc. viii be sufficiently cooked In fifteen
minutes. Toasted hominy ANA black cur
rant Jelly are The proper coucomitants of
w'd duck.
Sunday Night Salad.
a tasty Sunday night salad i'm
pro- iSsi tie other day when unexpected
guests dropped III and the larder was not
exactly bare. but somewhat depleted.
T'hr kuu,lle end OF "a boiled ham served
as Il foundation After the meat was cut
in,o dice an equal quantity of cold boiled
potato,s was sliced aud added together
witt three dcyiled eggs left from Satur-
day supper. \ suspicion of onion was
scrsp"d and added TO the contents OF the
sAiad bowl, together with spTinkling of
salt. pepper and lemon juice. A mayon-
nalSe dressing was hastily whisked to-
gethcr ard incorporated with the salad BY
lightly tossing with silver fork. The
salad bowl was lined with curly leaves of
celery that lad been saved from dinner
for Isso in the stock pot The salad was
lightly piled in the center and q row of
overlapping sliced picked heets made a
yer1tab bic poem in lcftoVers. The salad
Wxs voted a great success and notes for
Its making were taken by every house
kerr present.