Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-12-03

ketDlaCe one may ue dble u Seh thSHI
at d large central market.
Guinea Hen en- Casserole
Cover the bottom Of the casserole
dish with thinly- sliced bacon after
wiping the inside of the dish with a
cut bud of garlic. Clean and stuff
a thick, plump guinea hen with q good.
coarse. crumb stuffing, seasoned with
a little chopped onion, pepper. salt.
savory herbs, half & cupful of chopped
~raisins, a tablespoonful of pinenuts,
and a generous amount of butter.
The stiffly- beaten white of an egg
may be folded in as q binder.
Truss the hen after stuffing. Place
the hen in the casserole and put
with it a dozen button onions, g dozen
little potato balls. and a small can of
peas drained. Turn over all a pint
Of stock or broth. Cover and cook IN
the oven for one hour. Open and
haste once well. After cooking an
hour leave the cover off for just a
few minutes to lightly brown. But
be careful that it does not dry down.
. S%mothered Turkey
SINCE, clean and joint a small,
young and tender turkey. Melt three
quarters of a cupful of butter in a
! deep, enamelled saucepan, and slice
| into it a large onion, very thin. Lay
in the turkey, dust with pepper and
salt, pour over a half-pint of sour
cream, and enough milk to cover the
meat. Cover tightly, and cook even
ly for two hours, or until the meat
is tender. Lift the meat to a hot
! dish, and pour the gravy over It. Car
nish with toast sippets and rice GRO
quotes.
Pigeon a la Creole
Select three or four plump birds.
Clean and cut each in four pieces.
Dust the birds with pepper n san
and turn over them a full ~haif-cupful
of melted butter. melted in a cup set
In hot water or over the tea kettle.
Let stand. turning once, for 20 min
utes. Then turn the butter int q fry
Inc pan. after wiping it with q cut bud
Of garlic. Put into the butter q finely
chopped onion and Il red pepper freed
from seeds. Fry gently until melted
down. Then lay in the birds. Cover
and brown them lightly. Then lay the
pieces in Il buttered casserole, turning
ever them a small can of tomatoes,
o. slice of Harding pork diced. seasoning
including a dessertspoontul of sugar, 81
tablespoonful of chopped parsley. s
half cupful Of pitted olives, three-quar-
tiers of a pint of stock and q quarter
cupful of rice. Cover ana COOK IN
the oven for an hour and II half. This
dish is a meal in itself for four per
sons.
Mexican Turkey Pie
Cut the meat from a roast turkey in
small pieces, after the bird has beer
served hot for the first meal. Line q
deep pudding dish with n good rich
crust. Cover with n layer of the tur-
key, q thin layer of well-seasoned
sausage meat. then q layer of red pep
pers. canned in oil, busting with a tea
spoonful of sugar, Il little salt and 6
teaspoonful of chopped onion. next {
layer of turkey and so on until the dist
is filled. Then pour in a cupfui OF
slight thickened tomato juice. Put OF
he top crust, leaving vent by cutting
in fancy lines or circles. Bake 40 min
utes. covering the crust if it browns too
rapidly.
Cuban Tongue
Boil II fresh tongue until tender
Cool slightly and trim it.. Then cur
closely and tie with kitchen tape. Plac'
the tongue in a casserole and sprinkle
with one onion, II pepper. thre,
stalks Of celery, two boiled beets-al
chopped fine-and a pint of sou
cream. Cover and cook for t~hree-quar
tiers of an hour. Lift the tongue to
hot dish. Rub the sauce through
PURGE sieve. and after removing tn
tape from the tongue, pour the saue
over it. Garnish the tongue with po
{ tato paffs. The root of the tongu
may be trimmed and chopped tine T.
/, use up in In omelette or with scram
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