The Caledonian-record. [volume] (St. Johnsbury, Vt.) 1920-current, 1922-06-03

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batter which can pe poured from
the mixing spoon, but do not make
batter too thin. Grease frying
pan with pork fat and pour large
spoonful of batter into pan, turn
ing (fiapping) the cakes when
| Drowned on one side.
Corn Bread-lnto bread pan
put one pint of flour and one pint
of corn meal thoroughly mixed
with two heaping teaspoonfuls
of baking powder, one level tea
spoonful Of salt, two dessertspoon-
fuls of desicated eggs, one tea
spoonful of sugar and two table
spoonfuls of cold pork fat, lard
of vegetable substitute. Add six
dessertspoonfuls of eyaporated
milk and sufficient cold water to
make thick batter. Stir well,
pour into creased pan and place
baker before hot coal IRE.
Corn-meal mush-To quart of
boiling water add half teaspoonful
of salt and into this pour slowly
one cupful of corn meal, stirring
constantly. Boil ten minutes or
more until done, stirring continu-
ously to prevent scorching unless
using a double boiler, when danger
of scorching is obvated.
Fish-To broil, rub fat on grid
to prevent sticking. If fish is large
remove head and enrails, split down
the back and lay on broiler with
slices of bacon or pork placed
across. Use moderate fire to in
sure thorough cooking. Small
fish need not have the heads re-
moved and broil best over a live,
hot bed Of Goals. Pepper and salt
to taste. To fry small fish, put in
pan with plenty of bacon or pork
fat. Turn frequently to insure
thorough cooking. When done
spread with butter and brown for
a few minutes. To bake small fish,
wrap each in wet paper and place
in hot ashes.
Squirrels-To broil, use only
young ones. After SHINING and
cleaning, soak in cold salted water
for an hour. Wipe dry and place
on grid with slice of bacon across
for basting. To fry grown ones,
parboil slowly for half hour in
sailed water and fry in fat or
| butter until brown.
Rabbits-After skinning and
cleaning remove head. Cut off
the legs at the body joint and cut
the back into three or four pieces.
Parboil in sailed water To stew,
leave in pot, add pepper, a table
spoonful each of rice and beans
and teaspoonful of dried onions.
Add water so that pieces of meat
are constantly covered and boil
till meat separates from the bones.
To fry, remove from pot when
parboiled, sprinkle meat with flour
and fry in butter OF fat. Use
only young animals for frying.
To roast, remove from pot and
place in pan, spread slice of pork
on each piece and basic frequent
ly till done
Game Birds-Pluck, SINCE, cut
off head and legs, and clean.e To
fry, cut into convenient pieces
and parboil until tender. Sprinkle
with pepper, salt, and -four; fry
in pork fat. When done, stir into
frying pan half cupful of -four till
dark brown, add some of the
liquor in which the bird was par
boiled and bring to a boil. Pour
this gravy over the bird in dish.
To broil, split the bird up the back
and place on grid. Basic with
drippings from piece of pork held
above on a stick. Cuts of larger
birds like ducks or prairie chicken
may be sliced off and held above
Goals on sticks with slices of pork. |
To fricassee, cut into convenient |
pieces and parboil. When tender,
drain off the water and sprinkle |
pieces with salt, pepper and -four.
Fry some slices of pork and add to
the fat some -four, stirring until |
brown. Pour into this the liquor
in which the bird was parboiled |
and bring to boil. Put the pieces
of bird in a hot dish and pour the
gravy over them.
Potatoes-Mashed. Take two
cups of dried (dehydrated) pota-
toes and add three cupfuls of
boiling water. Boil and stir for,
three minutes, add two dessert
spoonfuls of evaporated milk, salt,
pepper, and butter. To make
cakes, prepare as above and add .
one tablespoonful of flour, form
into small cakes, sprinkle with
flour and fry in pork fat. Few
people know how to boil potatoes
properly generally producing
soggy result in place of the fluffy,
mealy article obtained in the fol-
lowing manner: Peel the potatoes
and allow to stand in water for
a short time, then place pot on ar
dent Goals. When boiling, add salt |
and when the potatoes are done
drain off the water thoroughly.
Put the pot, with the lid in place,
back on the fire for a minute.
Then, holding the lid on firmly,
shake the pot vigorously and the
potatoes will be ready to serve,
deliciously mealy and palatable.
To bake, wrap each potato in wet
paper and place in hot ashes.
Baking in Clay-When clay is
procurable cover bird or fish, UNI
plucked and undrawn, with a coat
ing of clay a couple of inches
thick. Place in live Goals and
cover with hot ashes. When clay
is baked hard (about an hour 1
crack it open lengthwise and re-
move the meat. The feathers and
skin will adhere to the clay. Open
bird or fish and remove entrailS, 1