Evening star., 1919-11-21
Roast Guinea Fowl,
Mock 'Possum, Mock
Wild Duck and Chick
en- Pie-Delicious Pork
Dishes and B a k e d
Sweet Potatoes.

Turkey and Thanksgiving have beer
synonymous since the days OF our fl'
grim fathers. The first turkeys cos'
only the powder and shot which
brought them down. but every ensu'
ing year has put an additional value
upon them until now they are the
most expensive item on the holiday
menu. But there are many appetiz-
ing substitutes. BY all means nave
turkey II you can afford 1t. otherwise
try some Of these satisfying changes
Roast Guinea Fowl.
This can always be obtained at
reasonable price at holiday time. be-
cause there is 50 much greater de-
mand for turkey, goose or chicken,
although the flesh of the guinea has as
much flavor As any Ct these. Use ior
olive oil and dust with salt and pep
per. Sprinkle with flour, turn in a
little boiling water and bake in hot
oven for an hour and q half. basting
fre9usntly with . mixture OF hot
water. butter and little lemon juice.
While the fowl is roasting, simmer
the we'll cleanse giblets in water to
cover. When the fowl is done remove
to a hot dish, sprinkle in the pan
gravy a small onion minced and a lit
tie parsley; also stir in . hsaping tea.
spoonful OF -four. and when Drowned
add the giblets chopped and the water
In which they were cooked. Serve
curfant or cranberry jelly with the
guinea fowl and have a celery salad
for one OF the accomplishments.
5raised Duck With Hominy Balls.
SINCE; draw and truss a good-sized
duck: Place it|da a. baking pan with a
chopped onion one cup Of chopped
eeHery ee,rs "a and aAehepped carrot. Dis.
in two cups of boiling water. pour
tnis IN the pan and add saltspoonful
Of pepper. Bake the duck in a Quick
/ oven until brown, then baste and
cover with buttered paper and cook
Slowly Tor one hour. Cook some hom.
my grits or rice in milk in a dou-
BILE boiler. allowing one-half cup o,
either to each pint of milk. When the
honfny 10 tender, add one teaspoon.
ful OF salt Take from the fire, form
into balls, dip in beaten egg. roll II
fine breadcrumbs and fry in smok.
ing hot fat. Place the duck on a hot
platter. Blend one tablespoonful oi
butter and one tablespoonful of fioul
in the pan, mixing it carefully will
the liquid in the bottom of the pan
boil for two minutes. then season and
strain over the duck. Garnish witt
hominy balls and celery.
Mock Wild Duck.
Take a pound and half Of round
kidneys, trimming them free from al
membranes. Cut in small pieces ant
spread over one side of the steak. to-
tgether with one-half cup of dried
bread crumbs or cracker crumbs
pings or sausage tat and a table
spoonful Of minced onion with salt
pepper, sage or powdered thyme o.
Savory to season to taste. Roll up ant
tie with a strip Of cotton cloth. Pu
iron Kettle and when hot brown tn,
meat rolled in II. then cover will
three cups Of stock or hot water ant
simmer on the back Of the stove un
til tender: or take up the meat, LAY
/ it in a casserole or baking dish. thick
using two tablespoonfuls Of -four ant
three cups Of hot water or tomato
stock, pour over the meat and, hav'
ing covered the dish closely, cooS
slowly until tender. Serve with grape
or other acid jelly. sweet potatoes and
onions.
| Steak Birds
A good way to use round steak II
Nv mafinR "steak birds" Have the
Stesk cut thin, and then cut 1t into
| pieces about three inches square
f! Make q dressing as you would fol
fowl. MI the pieces Of steak with it
double them over and tie with . cord
Roll in hour. put into baking par
with enough hot water to baste and
| bake until tender. Lay the "birds'
on q platter and serve with a garnisl
of parsley.
Holiday Chicken Pie.
| Mako two pounds Of hot-watel
paste and with three-fourths OF l,
line a raised pie mold; then line the
inside of the pie with one-half-an.
| inch coating OF veal forcemeat ant