Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-11-23
House.
TOLD
HINTS

Where It is possible. the introduction OF
game or some of the traditional dishes
that crowned the first Thanksgiving feast
is to be advised in the preparation Of the
Thanksgiving dinner. This sends a touch
OF tender sentiment to the day and brings
US In closer touch with the homely every
day history Of our nations founding.
Quail on Toast.
While quail on toast would hardly
answer for the piece de resistance of an
elaborate Thanksgiving dinner. this dainty
little game bird makes delicious smart
course. AS for cooking. there is no bet
ter way than to roast them plain, with
red pepper and salt Then II any are
left over they can be made into q de-
lightful saimi. They are also exceeding
iy nice broiled with bacon. Take as many
quail as you are to have covers, wipe
with q damp cloth.-not wash-spiit clean
and break the leg bones. Mix together a
tablespoonful Of olive oil. q teaspoonful
salt and good pinch of pepper. season
the birds with this mixture, and broil
over a clear fire, allowing six minutes on
each>side. Have ready as many deli
cately broiled thin slices Of bacon. and
the same number Of slices Of crisp brown
toast Place a bird on each slice OF
toast, and haste with a mixture made by
stirring together two tablespoonfuls but
ter. teaspoonful fine minced parsley.
the Juice OF q lemon and q grating Of nut
meg. Garnish with a bit OF crispy bacon
and three or four sprigs Of water cress.
All game requires the accompaniment
OF q salad with a tart dressing and q
piQuant favored jelly.
Rabbit Pie.
Cut a pair Of rabbits into eight pieces.
| wash, soak in salt water eight minutes.
then stew gently in boiling water to
cover until they begin to be tender. Take
up and keep hot while you thicken the
gravy, adding butter, salt and pepper to
| season. Chop fine a quarter pound Of
fat salt pork, and hard boil four eggs.
Lay some Of the pork in the bottom of q
deep pudding dish, and upon this q layer
Of the rabbit. Over this arrange a layer
Of sliced egg. sailed. buttered and pep
pered, and over this again. more pork,
rabbit and egg. until all the material has
been used. Have pork for the top layer
Pour In the gravy. to which have been
added the juice of a half lemon and lit
| tie mace, and cover with a good crust,
| which has slit in the middle to allow
| for the escape Of steam. II It shows
| signs of browning too quickly, cover with
paper. When nearly done, brush over
| with glaze Of milk and yolk Of egg.
Astor Mince Meat.
Add to twenty tart apples, peeled and
chopped fine, one pound beef. boiled and
chopped; one pound raisins. one pound
currants. one-half pound suet. chopped
fine; one pound citron and orange peel,
cut fine: one pint brandy. one pint sherry.
one quart mo!asses. one pint cider. one ia
blespoonful each salt and cinnamon, one
half tablespoonful each cloves, nutmeg
\ and mace and one-half pound sugar. Mix
| WELL let stand as long as possible to ripen,
| then bake in q rich crust.
Suet Pudding.
| To one-half pound suet, cut fine, add
one-half pound raisns one cup milk. one
| teaspoonful soda, four tablespoonfuls SUI
| gar. one cup molasses. tablespoonful
nutmeg. half tablespoonful each CHINA
mon. cloves and mace. and about two
cups flour. Steam in buttered pudding
| mold with a tight cover for three hours
or let it boil standing in water an inch
Cream Sauce.
| Beat together one-half pound butter and
cup OF sugar until perfectly blended.
then add cream until the mixture is soft.
like thick cream. Dust with mace or nut
meg and serve.