minutes in a hot oven, basting three times. Arrange on platter, remove string and skewers, pour around 'bread sauce, and sprinkle bird and saiice with coarse brown bread; crumbs. Garnish with parsley. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, III. VARIATION I. — Clean, rinse out well with soda and water, then with pure water; wipe inside and out, and cover with thin slices of corned ham — ^^more fat than lean. Bind carcass with soft twine or narrow tape, pour a cup of boiling water over them and roast 40 minutes, basting with the gravy in the pan three times. Take off the bacon, wash the birds with butter, dredge with flour and brown while you make the gravy. Thicken this with browned flour, add the juice of half a lemon, boil up, pour in a small glass of claret, and serve. Garnish with the halved or whole olives. — Mabel Sturtevant, 105 S*. Dearborn St., Chicago, 111. VARIATION II. — Truss as chicken, put a piece of butter in- side each bird, and roast in a hot oven from 20 to 30 minutes, basting frequently with melted butter, or fat fromi salt pork. When about cooked — dark-meated game is served rare — season with salt and dredge with flour. Serve on moistened toast, spread with the liver cooked, mashed fine, and seasoned with butter, salt, and pepper, and a few drops of lemon juice. Serve with apple sauce. Bread sauce or clear gravy may be served in a dish apart. If bread sauce accompany the roast, sprinkle the bird with bread crumibs, browned in butter. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. GUINEA FRICASEE.— Draw, singe and cut the guineas the same as for fricasee of chicken. Put K lb. of sliced bacon into a good-sized stewing-pan, add a 5^ cup of water, boil until the water has evaporated and then "try" out the fat carefully, remove the cracklings and put in the guinea, turning until carefully browned. Add to the fat 4 tablespoons of flour; mix and add 1 qt. of stock or water, th^ first always preferable; stir until boiling, add a table- spoon of chopped onions, just a suspicion of garlic; 2 level tea- spoons of salt, 2 saltspoons of pepper✪ Guinea Fricassee; put in the guinea hens and stew slowly 1 hr. ; when done, dish, remove any fat that may come to the surface of the sauce, and strain it over. Garnish the dish with squares of fried hominy or triangular pieces of toast. Serve potato croquettes, scalloped or baked tomatoes or baked onion, or 300 FOWL garnish with iboiled or baked dumplings. — Mrs. A. C. Christy, Glen View, III. ROASTED GUINEA FOWL.— Clean, stuff and roast like duck or chicken, and serve with currant jelly. — Mrs. E. D. Kelley, Winnetka, 111. LARKS AND OTHER SMALL BIRDS.— Skin the birds, draw and wash them inside very thoroughly. Put a small piece of butter and a little pepper✪ Larks and Other Small Birds inside of each bird, sew together with thread, and run one thin skewer through, several at a timie. Roast slowly about 10 minutes, basting with butter while roasting. Serve on toast with brown sauce or gravy. — Mrs. Louise Roberts, 944 Wells St., Chicago, 111. BOILED PARTRIDGES.— Wash and truss them and put into boiling water, sprinkle a teaspoon of salt✪ Boiled Partridges over and simmer them very gently for ^ hr., or if the birds are old, 20 minutes. Serve with sliced lemon round the dish, and with white celery sauce, or bread sauce, accompanied by game gravy. — Mrs. C. J. Jeffries, Winnetka, 111.

AI-modernized reading of the original text

minutes in a hot oven, basting three times. Arrange on platter, remove string and skewers, pour around bread sauce, and sprinkle bird and saiice with coarse brown bread; crumbs. Garnish with parsley. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, III. VARIATION I. — Clean, rinse out well with soda and water, then with pure water; wipe inside and out, and cover with thin slices of corned ham — more fat than lean. Bind carcass with soft twine or narrow tape, pour a cup of boiling water over them and roast 40 minutes, basting with the gravy in the pan three times. Take off the bacon, wash the birds with butter, dredge with flour and brown while you make the gravy. Thicken this with browned flour, add the juice of half a lemon, boil up, pour in a small glass of claret, and serve. Garnish with the halved or whole olives. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Truss as chicken, put a piece of butter inside each bird, and roast in a hot oven from 20 to 30 minutes, basting frequently with melted butter, or fat fromi salt pork. When about cooked — dark-meated game is served rare — season with salt and dredge with flour. Serve on moistened toast, spread with the liver cooked, mashed fine, and seasoned with butter, salt, and pepper, and a few drops of lemon juice. Serve with apple sauce. Bread sauce or clear gravy may be served in a dish apart. If bread sauce accompany the roast, sprinkle the bird with bread crumbs, browned in butter. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. GUINEA FRICASEE.— Draw, singe and cut the guineas the same as for fricasee of chicken. Put K lb. of sliced bacon into a good-sized stewing-pan, add a 5^ cup of water, boil until the water has evaporated and then "try" out the fat carefully, remove the cracklings and put in the guinea, turning until carefully browned. Add to the fat 4 tablespoons of flour; mix and add 1 qt. of stock or water, the first always preferable; stir until boiling, add a tablespoon of chopped onions, just a suspicion of garlic; 2 level teaspoons of salt, 2 saltspoons of pepper; put in the guinea hens and stew slowly 1 hr. ; when done, dish, remove any fat that may come to the surface of the sauce, and strain it over. Garnish the dish with squares of fried hominy or triangular pieces of toast. Serve potato croquettes, scalloped or baked tomatoes or baked onion, or garnish with boiled or baked dumplings. — Mrs. A. C. Christy, Glen View, III. ROASTED GUINEA FOWL.— Clean, stuff and roast like duck or chicken, and serve with currant jelly. — Mrs. E. D. Kelley, Winnetka, 111. LARKS AND OTHER SMALL BIRDS.— Skin the birds, draw and wash them inside very thoroughly. Put a small piece of butter and a little pepper inside of each bird, sew together with thread, and run one thin skewer through, several at a time. Roast slowly about 10 minutes, basting with butter while roasting. Serve on toast with brown sauce or gravy. — Mrs. Louise Roberts, 944 Wells St., Chicago, 111. BOILED PARTRIDGES.— Wash and truss them and put into boiling water, sprinkle a teaspoon of salt over and simmer them very gently for ^ hr., or if the birds are old, 20 minutes. Serve with sliced lemon round the dish, and with white celery sauce, or bread sauce, accompanied by game gravy. — Mrs. C. J. Jeffries, Winnetka, 111.

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Guinea FricasseeLarks and Other Small BirdsBoiled Partridges

The Cook County cook book