ROAST SNIPE.— Clean and truss, but do not stuff the birds, and lay them in rows in a baking-pan; sprinkle with salt and baste well with butter and water. When they begin to brown, which should be in 10 minutes, cut as many slices of bread✪ Roast Snipe as there arei birds, round the slices, cutting off the crusts, toast them quickly, and butter lightly, while hot. Slip a slice of toast under each bird in the baking-pan, and bake the remaining 5 minutes, basting the birds with melted butter. Place them on the platter, with the toast. under them; then thicken w'hat gravy there may be in the pan, adding a little water to it, and pour it over the snipe anid toast. The largest snipe wil not require more than 20 minutes' cooking, if the oven is hot enough. — Mrs. Ohas. L. Rosser, 26 S. Aberdeen St., Chicago, 111. SNOW BIRDS.— Clean 1 doz. thoroughly. Put a couple of oysters in each, and lay them in a yellow-ware dish, add 2 oz. of boiled salt pork, and 3 sliced raw potatoes. Add 1 pt. of oyster juice, an oz, of blitter, salt and pepper✪ Snow Birds. Make a crust over the dish, and bake in a moderate oven. — Mrs. E. D. Kelley, Winnetka, 111. BROILED SQUABS.— Split the squabs through the back and breast, brush with melted butter, or lay a slice of bacon✪ Broiled Squabs on each! half and set into a hot oven 10 minutes. If not browned enough, finish the cooking over clear coals. Serve on slices of toast moist- ened with dripping in the pan. — Mrs. C. J. Canthorn, Wilmette, 111. SQUAB POT-PIE.— Cut 3 oz. of salt pork into dice and di- vide 6 wild squabs into pieces at the joints, removing the skin. Cut 4 potatoes into small squares and make 1 doz. small doitgh balls. Put the pork, squabs and potatoes into a deep baking-dish and add the dough balls; season with salt, white pepper, and a dash of mace or nutmeg add enough hot water✪ Squab Pot-Pie to cover, the in- gredients, cover with a rich pie crust, and bake ^ hr. in a mod- erate oven.— Mrs. E. D. Bennett, Bartlett, 111. WILD TURKEY.— Wild turkey must be drawn, singed and cleaned precisely the same as chicken or tame turkey. Wipe in- side and out with a damp cloth. Truss the turkey into shape at once; dtist carefully with pepper, put a teaspoon of salt in the bottom of the pan and pour in Yz cup of boiling water✪ Wild Turkey; Place in a COOK COUNTY COOK BOOK 311 very hot oven until thoroughly browned. Cool the oven and roast slowly 15 minutes to every pound. Wild turkeys are much better without stuffing. Serve with them cranberry sauce, boiled onions with cream sauce, sweet or white potato croquettes, and celery. — Mrs. Clark Mason, Bensen, 111.

AI-modernized reading of the original text

ROAST SNIPE.— Clean and truss, but do not stuff the birds, and lay them in rows in a baking-pan; sprinkle with salt and baste well with butter and water. When they begin to brown, which should be in 10 minutes, cut as many slices of bread as there are birds, round the slices, cutting off the crusts, toast them quickly, and butter lightly, while hot. Slip a slice of toast under each bird in the baking-pan, and bake the remaining 5 minutes, basting the birds with melted butter. Place them on the platter, with the toast. under them; then thicken w'hat gravy there may be in the pan, adding a little water to it, and pour it over the snipe and toast. The largest snipe will not require more than 20 minutes' cooking, if the oven is hot enough. — Mrs. Ohas. L. Rosser, 26 S. Aberdeen St., Chicago, 111. SNOW BIRDS.— Clean 1 doz. thoroughly. Put a couple of oysters in each, and lay them in a yellow-ware dish, add 2 oz. of boiled salt pork, and 3 sliced raw potatoes. Add 1 pt. of oyster juice, an oz, of blitter, salt and pepper. Make a crust over the dish, and bake in a moderate oven. — Mrs. E. D. Kelley, Winnetka, 111. BROILED SQUABS.— Split the squabs through the back and breast, brush with melted butter, or lay a slice of bacon on each half and set into a hot oven 10 minutes. If not browned enough, finish the cooking over clear coals. Serve on slices of toast moistened with dripping in the pan. — Mrs. C. J. Canthorn, Wilmette, SQUAB POT-PIE.— Cut 3 oz. of salt pork into dice and divide 6 wild squabs into pieces at the joints, removing the skin. Cut 4 potatoes into small squares and make 1 doz. small dough balls. Put the pork, squabs and potatoes into a deep baking-dish and add the dough balls; season with salt, white pepper, and a dash of mace or nutmeg add enough hot water to cover, the ingredients, cover with a rich pie crust, and bake ½ hr. in a moderate oven.— Mrs. E. D. Bennett, Bartlett, 111. WILD TURKEY.— Wild turkey must be drawn, singed and cleaned precisely the same as chicken or tame turkey. Wipe inside and out with a damp cloth. Truss the turkey into shape at once; dust carefully with pepper, put a teaspoon of salt in the bottom of the pan and pour in ½ cup of boiling water; Place in a very hot oven until thoroughly browned. Cool the oven and roast slowly 15 minutes to every pound. Wild turkeys are much better without stuffing. Serve with them cranberry sauce, boiled onions with cream sauce, sweet or white potato croquettes, and celery. — Mrs. Clark Mason, Bensen, 111.

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Roast SnipeSnow BirdsBroiled SquabsSquab Pot-PieWild Turkey

The Cook County cook book