ORDERS BY POSTAL RECEIVE PROMPT ATTENTION

1500 8th St. N, W.

JOHN K. WEYRICK,

Stall 46 and 47 O St. Market N. W.

DEALER IN

First Class Beef, Lamb and Veal.

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Open Monday, Wednesday and Friday mornings — and Saturday afternoons.

GEORGE A. JORDAN, * REAL # ESTATE * BROKER, *

No. 1417 F Street Northwest,

WASHINGTON, D. C. 58

THE UNIVERSAL COOK-BOOK. 59

pan, half cover it with water boiling, and set it on a moderate fire to simmer. Now wash the rice, add it to the chicken and the salt, and let all simmer until the chicken is tender. Make a to- mato sauce. Dish the chicken and rice together, and pour over it the tomato sauce. This dish is very nice made from cold pieces of chicken or mutton.

Braised Duck,

Before trussing the duck as if for roasting, place inside it 2 chopped onions. Mix with them 1 dessertspoonful of sage, 1 tablespoouful of bread crumbs and pepper and salt. Fasten se- curely. Put an ounce of butter into a saucepan and fry the duck until it is nicely browned. Then put in the stew pan gravy to half cover the duck, with an onion cut in slices. Simmer for three-quarters of an hour. Take up the duck and keep it hot, while you strain and take the grease off the gravy. Boil the gravy until reduced one-half. Return the duck to the gravy and keep hot for a quarter of an hour. Serve with a puree of peas.

Wild Ducks Roasted.

(Mrs. Owens.)

Prepare for roasting the same as any fowl. Parboil for 15 minutes with an onion in the water, and the strong fishy flavor that is sometimes so disagreeable in wild ducks will have disap- peared. A carrot will answer the same purpose. Stuff with bread crumbs, a minced onion, season with pepper, salt and sage, and roast until tender. Use butter plentifully in basting. A half hour will suffice for youug ducks.

Stewed Pigeons.

Slice 6 onions and fry in butter a nice brown, clean pigeons whole ; put in each a little salt, pepper and parsley ; take the onions from the butter, fry the birds a nice brown, add water and the onions, thicken and stew them about one and a half hours.

60 THE UNIVERSAL COOK-BOOK.

Split them open at the back and broil them ; the inside must invariably be broiled first. Serve on toast.

Carried Rabbit.

(S. C. B.)

Boil a pound of pickled pork for three-quarters of an hour, with three onions, a sprig of thyme and i quart of water. Put in the rabbit and boil gently for half an hour. Take up the rabbit and pork. Cut up the former into joints, and the pork in neat slices. Put back into the liquor the head, neck, liver and bits of rabbit left with the bones and trimmings of the pork, and let boil for an hour ; then strain and skim the liquor free from fat. Reduce to one-half by boiling without the lid ; put in the pork and rabbit, and allow them to simmer gently half an hour. Rub the onions to a pulp, add them to i gill of milk or cream, i tablespoon ful of flour, i teaspoonful of curry powdei and i tea- spoonful of curry paste. Put this to the gravy ; stir over the fire until it has thickened, and serve with well-boiled rice on a sepa- rate dish.

Squirrel Pie.

(Mrs. Owens.)

Clean one pair of squirrels and cut into small pieces. Wipe off with a damp cloth. Put into a stew pan with two slices of salt pork, and water to nearly cover. Cook until half done. Season it well and thicken the gravy. Pour into a deep dish, cover with pie-crust, and bake 30 minutes. Squirrels may be fried, broiled, or stewed, like chickens or rabbits.

(Mrs. Owens.)

Many excellent cooks do not draw them, asserting that the trail should be left in, even by those who do not like it, and

THE UNIVERSAL COOK-BOOK. 61

removed after it is served. They claim that the flavor of the bird is much impaired if the trail is taken out before cooking. It looks rather plausible, as they are said to live by suction, have no crop, and a stomach only the sue of a bullet. The trail, head, and neck are regarded as great delicacies tiy epicures. For my own eating, I could not cook them without drawing.

Neck of Venison.

(S. L. B.)

Remove the bones, roll up the meat and tie tightly. Wrap the meat thus prepared in buttered paper. Put in a pan and baste frequently. An hour and a half will cook it. Remove the paper sprinkle pepper and salt over the meat, brown with butter. Fry the venison bones with two sliced onions, some gravy and a bacon bone or two, and make a rich gravy. Another sauce is made by dissolving a little currant jelly in the sauce, adding a lump of butter, a few drops of Chili vinegar and a glass of port wine.

Dressing for Broiled Game.

(Miss Wister.)

Mix an ounce of butter with about a teaspoonful of unmade mustard, salt, a dust of cayenne and a few drops of vinegar, or, if preferred, lemon juice. Score the flesh pretty deeply, coat it thickly with the above mixture and broil over a clear fire.

Potato Stuffing for Poultry and Game.

(Miss Wister.)

Potato stuffing may be used for any fowl, though it is better for ducks and geese. Take about 2 cups of mashed potatoes, 1 teaspoonful of onion juice or 2 spoonfuls of fine chopped onion, y2 cupful of milk or cream, 1 tablespoonful of butter, black pep- per, salt, tablespoonful of chopped parsley ; many like yolk of egg, about 2 to the above quantity ; mix and beat well.

THE MONUMENTAL,

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