Have ready slices of bread toasted✪ Broiled Quail to a light brown and well buttered. Lay a quail on each slice of the toast, and then pour the butter in which they were dipped in over the whole. Serve hot. PORK CHOPS. Remove the skin, trim, and dip in beaten eggs, then in cracker crumbs, seasoned with salt, pepper, onion and sage✪ Pork Chops. Fry in hot lard 20 minutes, turn- ing often. DRESSING FOR POULTRY. Rub fine the soft part of a loaf of bread. Add: Butter one-half pound. Yolks of 4 eggs. Thyme or sweet marjoram i tea-cupful. Black pepper i table-spoonful. Salt I table-spoonful✪ Dressing for Poultry. WILD PIGEONS STEWED. Clean and wash and then lay in salt water for an hour. Rinse the inside with a solution of soda and water, wash out with clear water, and stuff with bread and pork chopped fine and seasoned. Sew up the birds and put on to cook in cold water suf- ficient to cover them, adding a slice of pork to each bird. Season to taste and cook till tender. When done place in a covered dish, strain the gravy, add the juice of a lemon, a table-spoonful of currant jelly, and thicken with flour✪ Wild Pigeons Stewed. Boil up and pour over the birds. COOKING DIVISION. 26/ ROAST WILD DUCK. Parboil lo minutes, putting a carrot or onion in each. Remove the carrot or onion, and lay in fresh water half an hour. Stuff with the usual dressing and roast till brown and tender, basting with butter, water and drippings. To the gravy- add a table-spoonful of currant jelly, and thicken with browned flour✪ Roast Wild Duck. TO COOK VENISON. Boil till tender with sufficient water to keep from burning. When done put in some butter, pepper and salt✪ To Cook Venison, and let it brown in the kettle, and it re- tains all the flavor of the meat. That is the best way to cook roasts of beef. You then have juicy, tender meat. TURKEY GRAVY. Heart, liver, gizzard and neck slashed and dredged thickly with flour. Put in a sauce-pan with a little salt, a few pepper-corns and allspice, a little mace, the outside skin of 3 onions, and a lump of sugar the size of a walnut. When well browned add boiling water✪ Turkey Gravy till of proper thickness. Let it cook slowly on the back part of the stove all the morning. After removing the turkey from the dripping-pan, and pouring off any grease, put the prepared gravy into the dripping-pan, and proceed to make gravy the same as any gravy. STEWED OYSTERS. Put I quart of oysters into 3 quarts of boiling water, pepper and salt to taste. Leave the oysters 268 DOMESTIC GUIDE. in long enough to become heated through, as oysters should never be boiled. Then skim into the tureen. Now put in, Sweet cream i pint. Crackers 12. Butter a good sized lump✪ Stewed Oysters. Let it come to a boil, then pour into the tureen and send to the table. NO. 2. To I can of oysters put 3 quarts boiling water. Pour the boiling water over the oysters, and let the scum rise and skim it off before seasoned. Then add J^ tea-cup of sweet cream, butter, salt and pepper to taste. Oysters take a great deal of salt. Let come to a boil as soon as possible, but do not boil.

AI-modernized reading of the original text

Have ready slices of bread toasted to a light brown and well buttered. Lay a quail on each slice of the toast, and then pour the butter in which they were dipped in over the whole. Serve hot. PORK CHOPS. Remove the skin, trim, and dip in beaten eggs, then in cracker crumbs, seasoned with salt, pepper, onion and sage. Fry in hot lard 20 minutes, turning often. DRESSING FOR POULTRY. Rub fine the soft part of a loaf of bread. Add: Butter one-half pound. Yolks of 4 eggs. Thyme or sweet marjoram i tea-cupful. Black pepper i table-spoonful. Salt I table-spoonful. WILD PIGEONS STEWED. Clean and wash and then lay in salt water for an hour. Rinse the inside with a solution of soda and water, wash out with clear water, and stuff with bread and pork chopped fine and seasoned. Sew up the birds and put on to cook in cold water sufficient to cover them, adding a slice of pork to each bird. Season to taste and cook till tender. When done place in a covered dish, strain the gravy, add the juice of a lemon, a table-spoonful of currant jelly, and thicken with flour. Boil up and pour over the birds. ROAST WILD DUCK. Parboil lo minutes, putting a carrot or onion in each. Remove the carrot or onion, and lay in fresh water half an hour. Stuff with the usual dressing and roast till brown and tender, basting with butter, water and drippings. To the gravyadd a table-spoonful of currant jelly, and thicken with browned flour. TO COOK VENISON. Boil till tender with sufficient water to keep from burning. When done put in some butter, pepper and salt, and let it brown in the kettle, and it retains all the flavor of the meat. That is the best way to cook roasts of beef. You then have juicy, tender meat. TURKEY GRAVY. Heart, liver, gizzard and neck slashed and dredged thickly with flour. Put in a sauce-pan with a little salt, a few pepper-corns and allspice, a little mace, the outside skin of 3 onions, and a lump of sugar the size of a walnut. When well browned add boiling water till of proper thickness. Let it cook slowly on the back part of the stove all the morning. After removing the turkey from the dripping-pan, and pouring off any grease, put the prepared gravy into the dripping-pan, and proceed to make gravy the same as any gravy. STEWED OYSTERS. Put I quart of oysters into 3 quarts of boiling water, pepper and salt to taste. Leave the oysters in long enough to become heated through, as oysters should never be boiled. Then skim into the tureen. Now put in, Sweet cream i pint. Crackers 12. Butter a good sized lump. Let it come to a boil, then pour into the tureen and send to the table. NO. 2. To I can of oysters put 3 quarts boiling water. Pour the boiling water over the oysters, and let the scum rise and skim it off before seasoned. Then add J^ tea-cup of sweet cream, butter, salt and pepper to taste. Oysters take a great deal of salt. Let come to a boil as soon as possible, but do not boil.

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Beef LoafBroiled QuailPork ChopsDressing for PoultryWild Pigeons StewedRoast Wild DuckTo Cook VenisonTurkey GravyStewed Oysters

Dr. M'Millan's formulas and domestic guide