Evening Republican, Volume 16, Number 274, Rensselaer, Jasper County, 15 November 1912 — OFFERED AS A SUGGESTION [ARTICLE]

OFFERED AS A SUGGESTION

Various Ideas That May Be of Use to Those Who Intends* Future Entertainments. Broiled Birds —Small birds are exceedingly nice to broil. Dress, divide thebirdsin half .butter the gridiron (a double gridiron Is'best) and broil carefully so that both sides are a delicate brown; put on a hot platter, season with butter, salt and serve with buttered dry toast. Smothered Birds —Prepare as for broiling. Put In boiling water for 10 minutes, remove, arrange In baking pan and season highly with salt and pepper, putting a lump of butter on each bird; pour in the pan a little water, to which has been added enough vinegar to give it a slightly sour taste; dredge the whole lightly with flour; cover with another pan and bake until done. Roast Wild Duck —Parboil with an onion in each to remove the fishy flavor; use a carrot unless there Is to be onion In the dressing; stuff with dressing for mallard; roast until tender, basting at first with melted butter, and then with the gravy in the pan. Weaken the gravy with boiling abater, thicken with brown flour and stir In one tablespoon of currant Jelly. Serve separately. Frogs—Skin and dress the frogs, removing the head and feet; wipe dry with a towel; roll In seasoned cracker or bread crumbs; fry In butter to a light brown. Frog Legs—Scald the frog legs for Just a moment, drain and dry; dust with salt and pepper, dip in beaten egg, then in rolled cracker crumb*, and fry quickly in hot oil. ; _