The Republican journal. [volume] (Belfast, Me.) 1829-current, 1915-10-28
"FORCOTTEN DELICACIES. +"

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the S. S. Pierce Company of Boston.
contains not only price list of things
good to eat and drink but many menus
and recipes and articles of high literary
merit, interesting alike to those who live
to eat or eat to live. The leading article
in the October issue is Forgotten Deli
cacies of the Forest" and as all the in
gradients are obtainable here we may be
doing service to some of our sportsmen
readers by giving the directions for cook
ing Brunswick stew-made from squir-
rels, with other Ingredients.
While the squirrels are soaking in cold,
sailed water-as many of them as there
are persons to eat them and few more
for good measure-let the great pot be
made ready over the Goals of birch and
maple logs, and let these delectable &C.
compartments be assembled, to be put
later in gallon of water, which must be
first sailed and boiled for five minutes:
One quart can of tomatoes, one pint can
of lima beans, one pint can of corn, half
a dozen potatoes peeled and cut in thick
slices, one-half pound of fat salt pork cut
in dice, one-half pound of butter, one
small onion, minced, one tablespoonful
salt, two of graduated sugar, one tea
spoonful of black pepper and one-half
teaspoonful of cayenne, or paprika if
liked less hot.
The vegetables (all but the tomatoes).
pork, pepper and squirrels are put into
the boiling water, covered closely and
left to stew slowly for two and one-half
hours, stirring frequently that burning
may be avoided. Then add the tomatoes
and stew an hour longer, lastly the but
ter cut in small bits and rolled in flour.
After boiling ten minutes, it is ready to
serve-and oh, the surprise of it! With
hot biscuits and coffee, nothing else is
required for the meal where Brunswick
stew makes its bow.
The next receipt is for Southern
dish, 'possum hot with sweet pertaters, "
supplemented by corn bread; but as it
calls for ga bit of old Bourbon whiskey to
wash it down" it is for this and other
reasons unsuited to this latitude. But
without the Bourbon, possum with real
sweet potatoes, baked in the same pan,
is mighty good eating. We say real
sweet potatoes, as the tubers grown in
the far south are as different from those
grown in New Jersey or thereabout as
daylight from darkness. They are dark,
rich yellow in color and when baked the
sugar in them is resolved into syrup and
breaks through the skin. But, coming
nearer home, we are told on the author
lty of Horace Kephart, the famous
woodsman that the woodchuck or ground
hog the gray variety-is not half bad;
that parboiled, peppered and saged and
baked in a pan to a nice rich brown it
attains such point of culinary perfec-
ton that the woodsman says: when he
is done | don't want nobody there but
me-"
Then, there is that delectable It'd
bit, beloved by the old-time trappers-
beaver tall" That surely is forgotten
delicacy hereabouts, though the name
clings to the site of an hospitable log
cabin on the Passagassawaukeag 1t
may, however, be of passing interest to
read how this delicacy was prepared:
'They used to impale the tail on sharp
stick and broil it for few moments over
the Goals, when the rough, scaly hide
would blister and peel off in sheets, leav-
ing the flesh clean and white. Then it
was roasted or boiled until tender. Or,
for the sake of variety, it was some
times boiled, picked in vinegar and baked
in a big pot surrounded with beans.
Beavers liver, broiled over the Goals on
a stick, seasoned with butter, salt and
pepper. and even the liver of the prickly
porcupine, are delicacies that are hard to
beat"
Then follow appetizing paragraphs on
roasted wild turkey stuffed with wild
chestnuts; baked wild canvasback (broil-
ed for ours); broiled grouse; fried part.
ridges cooked over the Goals of hard
wood fire (stew ours, please;) "fritto
misto," or mixed fry. with the liver and
brains of deer; and The Epicure furtk-
err says: "Who has not thrilled at the
thought of venison sausages, made from
the minced deer meat, blended with half
as much salt fat pork, seasoned with
sage and salt and pepper, sweet mario.
rem and thyme and savory, made into
small cakes and fried in blistering hot
pan." This symposium ends with a
G anne pot pie, the constituents of which
are many and various according to the
locality and success of the hunter.
To these delectable dishes we would
add broiled turkey steak. Fifty ano
more years ago when hostile Indians
roamed and raided over the greater part
of the big State of Texas, and kept the
End U. S. Cavalry the Jeff Davis
regiment because it was raised when he
was Secretary OF War-and regiment
or two of infantry busy chasing the
elusive Redskins, game was plentiful ir
the Lone Star State. Freighters to the
frontier posts and the paymaster with
his escort on the bi-monthly trips had nc
difficulty in supplementing that staple Of