Year: 1871

very few kinds require force-meat, and the
sauce is easily made. AS general thing,
game is roasted The longer game is kept,
provided it is not stale, the better. Birds
and all kinds of game are better kept in
the feathers and skins until just before re-
quired for cooking. When the feathers slip
off very easily the birds may be considered
ripe for the spit or oven. Be very careful
not to tear the skin while taking off the feath
ers. After every feather and pin featherhas
been removed, pass the blaze of lighted
white paper over the outside surface to slnge
off the hairs, which, if allowed TO remain,
would show very distinctly after the birds
are roasted. BE careful in drawing the birds,
and they will require very little washing. The
less they are washed the better flavor they
will be. Do not soak game in salt and water
as recommended by some writer's They say,
''lt is TO take out the game flavor" If the
game flavor is undesirable, ! doubt if soaking
in salt and water would remove it. The
game flavor is what epicures like. The heads
Of the birds, with the whole length of neck,
should be cleaned, the eyes removed, etc,
and skewered to the side of the wing and
roasted with the game. 1t distinguishes the
bird from domestic fowls. No stutling is re-
quired. Sometimes wild ducks may have a
mild force meat of bread crumbs soaked in
port wine, but it is not usual in this country.
Put no water in the pan, but baste the birds
every few minutes with butter and the gravy
that runs from them. Woodcock or snipe
are prepared for the roast without draw
ing or opening them in any way. The
,1,o -, n,
tened to the wing. The feet, of course, are
left on.


Bread crumbs fried to fine brown in but
ter, are served with game; also bread sauce
and jelly. The bread sauce is made as fol-
lows: Take quantity of fine white light
bread crumbs. Pour over them an equal
quantity of boiling new milk. Let it soak a
while, then stir in little butter AMI salt. If
desired you may add cayenne pepper or lit
tie mace. Some add boiled onion chopped
fine. 1t is very good without these additions
and suit the general taste better probably.
1t should have boil up, and be allowed
to stand, where it viii not burn, on the back
of the stove till wanted for the table. Remem-
ber to remove the skewers and strings from
the game before removing them to the large
dish for table. If you DO it atterward, you
will make the dish look untidv. Small birds
are very nice rubbed over with the white of
an egg and then rolled in bread crumbs be-
fore roasting. Baste with butter and apply
fresh bread crumbs to bare places till they
have uniform appearance. Some nicely
toasted slices of bread soaked a minute or
two in the gravy from the pan, is served with
game, and is very much relished by some
persons. Young partrd ges are very nice
broiled and served at breakfast. They are,
however, generally roasted.-Correspond-
ent Hearth and Home.


UNFERN1FNTED BREAD.-Beechwo sends
us her recipe, which she asserts is an i'm
provement on the one given the R,tial Ne,c
Yorker of November 9th. Hear her: ''Take
the iron bread pans now in use, and which
can be obtained at almost any hardware store;
or if not obtainable, common patty tins will
do; Saturate clean cloth with oil or butter,
with which rub the iron or tins, and set
them on the stove to heat; then take sweet
skim milk (not more than twenty-four hours
old) warmed to the temperature of new milk
or warm water, with two teaspoonfuls of
cream to one pint of water, and stir in fine
-four until you have batter a very little
thicker than for griddle cakes; or if unboted
-four (Which is much better) is used until it
will heap up slightly on the spoon; heat your
dishes so that they will siss when the batter
is put, and have your oven well heated until
the cakes are puifed and slightly Drowned.
Then close the draft and bake slowly for IF.
teen or twenty minutes, and you have un!er-
mented bread that is free from salts and
acids, and that is good enough for king
Rural Ner Yorker.


Curing MEAT.-The Germantown Ttle-
graph says 'To one gallon of water add
one and a half pound Of salt, half a pound
of sugar half an ounce of saltpeter, half an
ounce of potash. In this ratio the pickle to
be increased to any quantity desired. Let
these be boiled together until all the dirt
from the sugar rises to the top and is skim
med off. Then throw it into tub to cool
and when cold pour it over your beef or pork
to remain the usual time, say four or five
weeks. The meat must be well covered
with pickle, and should not be put down for
at least two days after killing, during which
eiiiiC ~ shouiu oo oiiSHhy opi Hihicu Will Fo"
dered saltpeter which removes all the surface
blood, etc., leaving the meat fresh and clean.
Some omit boiling the pickle, and find it to
answer well. though the operation of boiling
purfes the pickle by throwing off the dirt al
ways to be found in salt and sugar. If this
recipe is properly tried it will never be aban-
doned. There is none that surpsss it, if so
good.


The cactus fence is an institution peculiar
to Mexico. The variety of the plant used for
this purpose is called the organo. 1t is eight
sided, and shoots up as straight as an arrow
from ten to twenty-five feet in height and
five to eight inches in thickness. The fence
builders cut the cactus into sections of the
right length, stick the cut end into trench,
cover the earth around it to the depth of
foot, and the fence is made The pieces are