The farm cook & rule book

Unless the pigeons are very young, they are best stewed. After dressing and trussing the birds, spread a layer of thinly sliced bacon in the bottom of the pan, lay the pigeons on this with breasts up, dice 1 carrot and 1 onion and add them with 1 teaspoonful of salt, 1 teaspoonful of chopped parsley and sufficient water to cover. Cover the pan tightly and simmer until the meat is tender, adding more water if necessary during the cooking. Serve on thin slices of toast with or without thickening the broth to make gravy for an accompaniment. Partridge Dress and truss the partridge as chicken. Cover the breast with thin slices of bacon or salt pork. Put into a baking pan and add 2 cupfuls of boiling water. Roast 45 minutes, basting frequently. Place on a hot platter, dot with butter and serve with a gravy made by thickening the drippings in the pan and adding rich milk and seasonings. To broil partridge, split down the back and rub all the surfaces with butter. Broil 30 minutes, browning on both sides. Sprinkle with salt and pepper and serve on buttered toast. STUFFINGS Bread Stuffing 4 cupfuls bread 1 tablespoonful parsley iy2 teaspoonfuls salt 4 tablespoonfuls butter % teaspoonful pepper hot milk or water to moisten Mix the salt and pepper and sprinkle over the finely broken bread crumbs. Add the chopped parsley and the melted butter. Pour on the hot liquid gradually and mix thoroughly, stirring lightly. One-half teaspoonful of sage may be used in place of the parsley. Onion Stuffing Make as Bread Stuffing, adding 2 tablespoonfuls of chopped onion. Oyster Stuffing Make as Bread Stuffing, adding 25 washed and well drained oysters. Celery Stuffing Make as Bread Stuffing, adding 1 cupful of chopped celery. If celery is not available, 1 teaspoonful of celery salt may be added to the dressing and only ^ teaspoonful of salt used. Potato Stuffing 2 cupfuls mashed potatoes 1% teaspoonfuls salt 1^> cupfuls bread crumbs 4 tablespoonfuls butter 2 tablespoonfuls grated onion 2 tablespoonfuls cream % teaspoonful pepper 1 egg Boil and mash the potatoes and while hot add the other ingredients. If one wishes, 1 teaspoonful of sage and 2 tablespoonfuls of finely chopped salt pork may be added. STUFFINGS 145 Walnut Stuffing Make Potato Stuffing, omitting the onion, sage and fat pork and adding 1 cupful of chopped black or English walnuts. Use in stuffing tame ducks and rabbits. Apple Stuffing 2 cupfuls apples 1 cupful raisins Chop the pared and cored tart apples together with the seeded raisins and use in stuffing a goose. Peanut Stuffing Mix together 4 cupfuls of warm boiled rice, % cupful of peanut butter, 1 tablespoonful of onion juice, 2 tablespoonfuls of chopped parsley and salt and pepper to taste. If this is not bound together well, add a little rich cream. Cracker Stuffing Scald ll^ cupfuls of milk and pour over 2 cupfuls of cracker crumbs. Add % cupful of melted butter, 1 egg well beaten, 1 teaspoonful of salt and 14 teaspoonful of pepper. Chestnut Stuffing 4 cupfuls chestnuts \i teaspoonful pepper Yo cupful butter 4 tablespoonfuls cream 1 teaspoonful salt 1 cupful cracker crumbs