The practical cookbook

Squab (and other small birds). For broiling, remove head and crop, singe, split down middle of back, remove internal organs, and cut off feet and tips of wings. Wipe thoroughly with damp cheesecloth, put into a slightly greased broiler, and cook over hot coals for 12 min., turning every 10 sec. Serve on hot toast, and season with butter, salt, and pepper. Garnish with currant jelly, peas, cress, or parsley. If gas stove is used, cook under the flame, turning only once when meat is half done. For roasting, remove head and crop, and then singe ; make small cut below end of breastbone and remove internal organs ; cut off feet ; wipe inside and out. Skewer into shape with toothpicks. Put into hot oven till surface is seared, then reduce heat and cook required time, basting frequently. Serve on toast, garnished as above. fbyCoOglc Sweet Tomato Pickle I pk. tomatoes 5 lb. sugar 6 peppers z oz. allspice 6 onions 2 oz. cloves 3 pt. vinegar 4 oz. white mustard seed Slice the vegetables and let stand in a brine overnight. Drain ; add vinegar, sugar, and mustard seed, and spices in a bag. Cook till vegetables are soft, remove them, and cook sirup till thick. Return vegetables to sirup, reheat, and bottle. Grape Conserve 4 lb. fruit 2 oranges I lb. raisins 2 lemons I c. walnut meats 5 lb. sugar Slip the grapes after washing and cook pulp till soft enough to strain. Wash oranges and lemons, quarter, and slice thin. Chop walnut meats. Mix grape pulp and skins, add other ingredients, cook till thick, and seal in sterilized jars. ^ c. bran flour 4tb. si^ar c. bread flour i tsp. salt egg 4 th. molas c. milk i c. warm v I tsp soda Mix and bake as directed in General Directions for Muffins (p. 43), dissolving the soda in the warm water. d,:...l,CjOO^:;Ic ^ICELETS c. cold boiled rice c. sifted flour c. milk 4 tb. sugar 2 tsp. baking-powder ^ tsp. salt Mix and bake as in General Directions for Muffins (p. 43). Irish Flapjack I egg (well beaten) 2 c. flour \ c. sugar \ tsp. salt 1 c. milk 4 tsp. baking-powder \ c. currants or seedless raisins Mix in order given, beat well, pour into a hot, well-greased fryingpan, cook 3 min. over fire, then bake in oven 20 min. Turn out whole and serve in pie-shaped pieces. Poverty Cakes 2 c. white com meal 2 eggs 2 c. boiling water \ c. milk 2 tb. butter \ tsp. salt Add boiling water carefully to the com meal, using as much as the meal will absorb when mixed to a rather soft dough. Add butter and salt. When cool add milk and the eggs well beaten, and drop by spoonfuls into hot fat. Fry until brown and serve as breakfast cakes, with butter or sirup. Sweet Rye Bread with Raisins \ yeast cake J C. shortening \ c. lukewarm water 1 tsp. salt z c. scalded milk 1 c. raisins \ c. molasses 3 c. rye flour 3 c. white flour Mix, knead, and let rise as for any bread, using white flour for the kneading. After second rising, bake in a rather moderate oven. Makes 2 loaves. d,:...l,CjOO^:;Ic Parker-House Rolls II ipt. milk 3 yeast cakes Stb. sugar I c. lukewarm water itsp salt 6 to 8 c. flour I tb. butter Mix as usual and knead 20 min. ; then roll out ^ in. thick, cut, and shape. Place in buttered pan and let rise 5 hr. Bake in a hot oven 15 to 20 min. Squash Biscuits c. sifted squash i tsp. salt lb. shortening ^ yeast cake tb, sugar Flour Dissolve yeast in a little lukewarm water. Add sugar, salt, dissolved yeast, and melted shortening to the squash. Mix well and stir in enough flour to make a dough about as stiff as for raised bread. Knead lightly, let rise to double its bulk ; shape into biscuits, put into gem-pans, let rise again, and bake 25 to 30 min. in a moderate oven. German Coffee Cakes