The Twin-city housewife

Barbecued Rabbit After skinning and cleaning, place the rabbit in a covered baking pan, with a sauce made of vinegar, butter, pepper and salt. Baste frequently with the sauce and let bake until tender. Serve with the sauce.—Mrs. J. W. Hanes. Partridges Put birds in covered roaster with a lump of butter on each. Add one cup of water and a little red pepper. When half done salt them and add one cup port wine, one tablespoon Worcestershire sauce and juice of one lemon. Drain water from one can mushrooms, chop up and put over birds with gravy when ready to serve.—Mrs. Jeff Burton. Broiled Partridge After having prepared the bird nicely, divide and flatten it; season it with salt and pepper or cayenne; dip into clarified butter and then into fine bread crumbs, and take care that every part shall be equally covered. If wanted of particularly good appearance dip second time into the butter and crumbs. Place over a very clear fire and broil gently from twenty to thirty minutes. Send to the table with brown mushrooms or any prepared sauce.—Mrs. Geo. T. Brown. a Broiled Pigeons After cleaning split down the back; pepper and salt them and broil very nicely. Pour over them either stewed or pickled mushrooms in melted butter and serve as hot as possible.—M. C. B. Squabs Steam, and remove pin feathers, head, feet, tips of wings, and crop. Split through back and clean well inside and out. Fold in buttered wrapping paper, place in pan and bake in hot oven from twenty- five to forty-five minutes, It should be turned frequently while cooking.—Drexel Institute Recipe. j { % ‘ THE TWIN-CITY HOUSEWIFE forty-five Roast Turkey When ready for cooking put the turkey in boiling water and let remain ten minutes. Make a dressing of toasted bread crumbs, three hard boiled eggs, chopped fine, one nice bunch of celery, chopped fine, season with butter, salt and pepper. Fill the cavity with dressing. Rub the turkey well with butter and place in a pan with one pint of boiling water. Put in a hot oven, basting and turning frequently until every part is a nice brown. When the meat is an amber color pin a buttered sheet of paper over it to keep it from getting hard and dry. Cook three or four hours. Season gravy with celery.——Mrs. W. M. Moseley. Dressing For Turkey or Chicken One quart of toasted bread crumbs, moistened with hot water, four tablespoons of butter, well-beaten yolks of two eggs, salt and pepper to taste. This can be varied in several ways. A little chopped celery, parsley, sage or onion, or several cloves added to the other seasoning is liked by some. , Potato Dressing is made by using equal quantities of bread crumbs and mashed Irish potato. For Chestnut Dressing boil chestnuts, remove shells and skins, grind the kernels very fine and add to the plain dressing. For Oyster Dressing add oysters in any quantity desired, either whole or cut in small pieces. forty-six THE TWIN-CITY HOUSEWIFE Vegetables Apple Fritters Pare and core apples, cut in slices about one-third of an inch thick, sprinkle with sugar (also lemon or spice if desired) dip in following batter: ‘To well beaten yolks of two eggs add one-half cup milk or water, one tablespoon melted butter, a teaspoon of sugar, a pinch of salt, and flour enough for thin batter. Fry until brown, Stuffed Apples Select firm, tart apples of uniform size, peel and core. Place in baking dish close together but not so as to crush. Pour in hot water to the depth of half an inch, in the center of each apple put a small piece of butter, and sprinkle sugar over all. Bake until a golden brown. Just before serving place a marshmallow in each cavity, return to oven and let remain until a light brown.—Miss Mary Hinshaw.