Standard Paper-Bag Cookery

private homes as well. While the young guineas make the choicest eating, the old birds are not to be despised. In stuffing the guinea any approved turkey stuffing may be used, the accompaniments being as with turkey, giblet gravy and cranberry sauce. In roasting a very little water goes into the bag, instead thin pieces of fat, salt pork are skewered across the breast and around the drum sticks. Bag Broiled Young Guinea Hen.— For bag broiling, split down the back and flatten. Brush over with vegetable oil or melted butter, put in buttered bag and bake in gas oven or hot coal oven. Lay on a hot platter, season with salt and pepper, spread with a rounding tablespoonful butter stirred with a tablespoonful finely minced parsley, garnish with watercress and little moulds or spoonfuls of cranberry jelly and serve. Quail. — As for cooking quail there is no better way than to roast them plain, with plenty of red pepper and a little salt. For those who prefer, an excellent way is to serve them with bacon, which supplies the fat which all game birds lack. Take a half dozen quail, wipe with a damp cloth, split them and break the leg bones. Mix together a teaspoonful of pure olive or cotton seed oil, a dash of cayenne and a tiny bit of salt. Brush the birds with this mixture and put in well greased bag, seal, put in oven and roast fifteen minutes. Arrange six slices of delicately browned toast on a hot platter, place the birds on the slices and baste with a mixture of good butter, minced parsley and the juice of a half dozen lemons. Garnish with slices of crisped bacon and watercress. Quail No. 2. — Place four quail in a wooden dish with a link of sausage between the birds and a strip of bacon laid on each. Put in bag, seal, and bake twenty-five minutes. Stuffed Quail. — Put into each bird a half prune or fat raisin, with a bit of butter and a few well seasoned bread crumbs. Wrap each bird in a slice of bacon, fastening with string or tooth picks and put in well buttered bag. Seal and place on broiler and bake about twenty-five minutes, reducing the heat during the last half of the time. Rabbit Cookery. — In selecting a rabbit the principal thing is to find out the age and also how long hung. A rabbit should be ripe but not gamy. Unless in cold storage, they should not be kept for more than two or three days. The age of a rabbit may be determined by testing the paw. If there is a little nut there and the paw may be broken readily between the thumb and finger the rabbit is young. If the nut has disappeared and the paw resists pressure, the rabbit is too venerable for anything but a stew. In dressing a rabbit there is a little secret that enables the cook to dispose of the gamy odor that so many object to. If the thin, muscular membrane that extends from the flank over the intestines is carefully removed before cooking, the strong flavor will go with it, leaving the flesh delightfully sweet. The gall bladder in the liver must also be removed with extreme care, so as not to break it.