ing dish and partly bake it ; when birds are tender put them in it,
together with the hard boiled eggs, pour in as much of the gravy
used in stewing the birds as the dish will hold, put on a cover of
pastry, brush the top with beaten egg, and bake in a moderate oven,
ontil upper crust is, done. If any gravy remains after filling pie,
keep hot and serve with it. Blackbirda skinned, parboiled, and fried
or broiled and served on toast are delicious.
Waahington HoaaL — Have a pair of youn^ wild ducks careful-
ly skinned and cleaned, wipe inside and out with a wet towel and
stoflT with potatoes, boiled until tender, mashed as if for table, and
seasoned with teaspoon grated onion, pepper, salt, teaspoon powder-
ed herbs and two heaping tablespoons butter, or a aressing made
with milk or cream may be used, or do not stuff at all. Sew up the
ducks, truss them, put in baking pan, set in hot oven and as soon as
lightly browned dredge them welt with flour and baste with drip-
pings in pan, or with butter. Bake half an hour, basting two or three
times. Serve with Giblet Gravy. Or make an Orange Sauce by
scraping tablespoon each fat bacon and onions and fry them togeth-.
er five minutes, then add juice ol an orange and tablespoon currant'
jell✪ Washington Hoasy. Skim off all fat from baking pan, put in above mixture, and'
a little thickening if necessary, boil up and serve. Epicures prefer,
this method to that of first parboiling tne ducks. For Stewed thicka
have tbeni nicely picked ; stuff with bread and butter flavored with
onions, pepper, and a few celery-seeds ; flour them, then brown in lard
in frying pan ; put in a few slices of ham in iron stew-pot chopped
onions, water, pepper, and salt, with a few bladesof mace ; add ducks
and let them stew gently but constantly for two or three hours ; flour
them each time they are turned in pot ; thicken gravy with butter
rolled in flour, and serve hot. go
338 QRIDDUS CAKES.
G-RIDIDIjEi oakies.
Oriddle-cakes should oe well beaten when first made, and cakes
in which eggs are used are much lighter when the eggs are separated,
whipping the yolks to a thick cream, and adding the whites beaten
to a stiff froth just before baking. All griddle-cakes are much nicer
mixed and kept overnight, to allow the flour to swell, stirring in the
whites of eggs and soda or baking powder, when used, just before
baking. .'Cakes are much more easily, quickly and neatly baked if
made in a vessel with a spout from which the batter may be poured,
and one can be provided for this purpose. Have the griddle clean, and
if the cakes stick sprinkle on salt and rub with a coarse cloth before
greasing. The neatest way to grease a griddle is with a large piece
of ham or pork rind kept for this purpose, and some use a thick
slice of turnip. Many prefer griddles made of soap-stone, which
need no greasing — grease spoils them — ^but they need to be very hot.
They are more costly and more easily broken than iron, and with
care cakes may be baked on an iron griddle without greasing, if it ia
he^t polished, and rubbed well with a cloth after every baking. The
artificial stone griddle illustrated is a new article, light and durable,
equally as good as the soap-stone,
doing away with all grease and
smoke and much cheaper. Whether
greased or not, iron griddles, if
Artifldai stone oiudit. propcrly cared for, need washing
Page 284 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ing dish and partly bake it ; when birds are tender put them in it, together with the hard boiled eggs, pour in as much of the gravy used in stewing the birds as the dish will hold, put on a cover of pastry, brush the top with beaten egg, and bake in a moderate oven, ontil upper crust is, done. If any gravy remains after filling pie, keep hot and serve with it. Blackbirda skinned, parboiled, and fried or broiled and served on toast are delicious.
Washington Roast. — Have a pair of youn^ wildducks carefully skinned and cleaned, wipe inside and out with a wet towel and stuffT with potatoes, boiled until tender, mashed as if for table, and seasoned with teaspoon grated onion, pepper, salt, teaspoon powdered herbs and two heaping tablespoons butter, or a dressing made with milk or cream may be used, or do not stuff at all. Sew up the ducks, truss them, put in baking pan, set in hot oven and as soon as lightly browned dredge them welt with flour and baste with drippings in pan, or with butter. Bake half an hour, basting two or three times. Serve with Giblet Gravy. Or make an Orange Sauce by scraping tablespoon each fat, bacon and onions and fry them together er five minutes, then add juice ol an orange and tablespoon currant jelly. Skim off all fat from baking pan, put in above mixture, and a little thickening if necessary, boil up and serve. Epicures prefer, this method to that of first parboiling tne ducks. For Stewed ducks have them nicely picked ; stuff with bread and butter flavored with onions, pepper, and a few celery-seeds ; flour them, then brown in lard in frying pan ; put in a few slices of ham in iron stew-pot chopped onions, water, pepper, and salt, with a few bladesof mace ; add ducks and let them stew gently but constantly for two or three hours ; flour them each time they are turned in pot ; thicken gravy with butter rolled in flour, and serve hot. go
338 QRIDDUS CAKES.
G-RIDIDIjEi oakies.
Griddle-cakes should be well beaten when first made, and cakes in which eggs are used are much lighter when the eggs are separated, whipping the yolks to a thick cream, and adding the whites beaten to a stiff froth just before baking. All griddle-cakes are much nicer mixed and kept overnight, to allow the flour to swell, stirring in the whites of eggs and soda or baking powder, when used, just before baking. .'Cakes are much more easily, quickly and neatly baked if made in a vessel with a spout from which the batter may be poured, and one can be provided for this purpose. Have the griddle clean, and if the cakes stick sprinkle on salt and rub with a coarse cloth before greasing. The neatest way to grease a griddle is with a large piece of ham or pork rind kept for this purpose, and some use a thick slice of turnip. Many prefer griddles made of soap-stone, which need no greasing — grease spoils them — ^but they need to be very hot. They are more costly and more easily broken than iron, and with care cakes may be baked on an iron griddle without greasing, if it is well polished, and rubbed well with a cloth after every baking. The artificial stone griddle illustrated is a new article, light and durable,
equally as good as the soap-stone, doing away with all grease and smoke and much cheaper. Whether greased or not, iron griddles, if [illustration: Artificial stone griddle]. propcrly cared for, need washing
Records on this page
Washington Hoas