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ADVENTURES IN COOKING 63

FRIED GAME FOWL BREASTS

Breasts from 4 game birds, pheasant, Y% cup bacon fat
partridge or grouse | Y% cup milk
2 eggs 1 tsp baking powder

1 cup flour
Y% tsp each salt, pepper, onion salt
and celery salt
Wash and slice breasts thinly. Make batter of beaten eggs, milk, flour
and baking powder and seasonings. Batter should be thick enough to
cover breasts well.

Melt fat in heavy frying pan, over medium heat. Dip breasts in batter
and fry until a golden brown and tender. Very delicious.

BROILED QUAIL

Dress and wash birds. Split down back. Brush with melted butter. Place
in greased, heated broiler and broil over glowing coals, or broiling oven
of gas or electric stove.

When partly cooked season with salt and pepper. Serve on buttered
toast, (1 bird to each person) with cranberry sauce.

SNOW BIRDS

Stuff each bird with an oyster, place in a dish, add a little boiled pork, and
oyster liquor, season well with butter, pepper and salt. Cover the dish
with a rich crust and bake in a moderate oven.

MUD HEN

Tie the necks of the hens, then make a slit over the breast, piercing only
the skin. Pull the skin, plumage and all from the body of the fowl. Draw,
wash, let soak 3 hrs. in water with a handful of salt, 42 cup vinegar. Wash
again and in each hen, place piece of onion and apple. Cover with cold
water and let boil 10 minutes. Drain, add salt, pepper, paprika to taste,
tie piece bacon on breast. Stuff and bake or heat one tablespoon butter in
pan or kettle, place hen in this breast down. Cover well and cook gently
for 2 hours or until tender. Add water to giblets and let boil until
tender. ‘Take 34 cup of this stock and gradually add to the hens the last 15
minutes. Add 2 tablespoons thick sour cream to gravy. This is good for
any bird that may have a fishy taste.

PLOVER

Clean and truss, season with salt and pepper. Rub well with butter; place
in a pan and cook in a quick oven. Toast some bread and when the birds
are nearly done, place a piece of toast under each bird. Baste well with
butter. Serve each bird on a piece of toast.