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Statesman, S!em, Ore., Fri., Oct. 25, '57 (Sec. III)-21
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Wild Game Cookery
A Fascinating Hobby
By MAXINE BUREN v
Statesman Wemaa's Editor
If your hero 'or vour best friends, or your nextdoor ncighborst
has just come hack, like Baby Bunting s Daddy, from, the hunt, but
has brought home a few pheasants or a duck, instead of the regula
S
tion bunny fur coat, you may be looking for a
recipe.
. Pheasant (the.r tell me, though the closest
I've been to one is across the garden fence) It
a delightful meat, especially when roasted. It I
flavored nicely with the mild goodness of celery
leaves and mushrooms and highlighted with
onion, crushed garlic and garnished with bacon.
Here is a recipe by the experts, concocted to
give maximum of goodness and glamor to the
wild fowl.
Roast Pheasant
J
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1 plump young pheasant. 2 to 3
pounds 'dressed weight)
Salt and pepper
1 bay leaf
1 clove garlic, crushed
Few celery leaves
1 slice lemon
4 slices bacon
Melted butter
1 large onion, sliced
2 4-ounce cans button mushrooms
1 cup chicken broth
Sprinkle pheasant inside and out with salt and pepper. Place
bay leaf, garlic, celery leaves and lemon in cavity. Tie legs to
gether with string. Turn wings under. Cover breast with bacon and
cheesecloth soaked in melted butter. Place pheasant breast up in
baking pan. Arrange onion slices and mushrooms with liquid around
pheasant. Pour chicken broth 'canned or made with I chicken
bouillon cube and 1 cup hot water' over pheasant. Roast in pre
heated 350-degree oven 30 minutes per pound, or until tender,
basting frequently with liquid in pan. Remove cheesecloth and
string. Serve with wild rice, baked tomatoes and green plums.
Makes 3 to 4 servings.
Wild dock on the other hand, enjoys the company of fruits,
and this time we give it apples, oranges and lemon. It will be
served with sauerkraut to give lively flavor.
Hungarian Roast Duck
6 slices bacon
l cup butter, melted
3 cups sauerkraut
2 teaspoons caraway seeds
2 slices cooked bacon, crumbled
2 wild ducks. 2 to 24
pounds 'dressed weight)
Garlic salt and pepper
2 tablespoons paprika
2 apples, quartered
2 onions, quartered
Sprinkles ducks inside and out with salt, pepper and paprika.
Place apple and onion quarters in cavity of each. Cover breasts
with bacon and fasten with string. Place ducks breasts up in
baking pan. Roast in preheated 350-degree oven 1 to 1U hours, or
15 minutes per pound, basting frequently with butter. Combine
sauerkraut, caraway seeds and bacon in shallow casserole. Discard
apple and onion quarter; remove string. Carve ducks. Arrange
duck slices on sauerkraut and serve with potato pancakes, currant
Jelly and hot biscuits. Makes 4 servings.
Though quails are safe from the hunter's gun this closed season,
we'll just throw in a recipe because we have it and a pretty
picture. , All is not lost, however, for you can substitute some of
the little squab chickens found in local markets for the quail and sail
along, without losing much if any flavor.
Quails With Green Grapes
4 quails cup seedless green grapes
Salt, pepper, flour 2 tablespoons chopped filberts
t cup butter 1 tablespoon lemon juice
Vi cup water 4 buttered toast slices
Sprinkle quails inside and out with salt, pepper and flour. Melt
butter in skillet; add quails and brown on all sides. Add water,
cover and cook over low heat IS minutes, or until tender. Add
grapes and cook 3 minutes longer. Stir in nuts and lemon juice.
Serve quails on buttered toast slices with sauce in pan, wild rice,
whole baked tomatoes stuffed with peas. Makes 4 servings.
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Pheasant, a gourmet's favorite bird, first catch the eye of the prospective diners, then
please the palate. Here two handsome roast fowl are accompanied by wild rice, to
matoes stuffed with peas.
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Hungarian Roast Duck combines the dark meat of two mal
lards with sauerkraut, seasoned with chopped apple, cara
way seeds and bacon, to make a feast to remember.' Hun
garian cooks are noted for their fine favored fooda.'
Well-Filled Cookie Jar
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.
Quails, too make wonderful eating, but because there's a closed season on for these
birds, let's make some locally grown squab-chickens do. The birds are served on French
bread trenchers with green grapes, filberts, mushrooms and lemon.
Keeping the cookie jar filled is
one sure, way to entice youngsters
to hurry home from school. They
won't dillydally if they know
there's a fresh batch of home-
baked cookies waiting. And mak
ing new and different kinds of
cookies will keep interest high.
Teaming them with different bev
erages adds another element of
surprise.
Today's feature Is Butterscotch
Crisps, sure to make a hit with
the school crowd. They contain
wheat germ, for added flavor and
a nut-like crunch.
BUTTERSCOTCH CRISPS
1 cups sifted all-purpose flour
l teaspoon salt
' teaspoon baking powder
'j Cup wheat germ
' cup firmly packed brown
sugar
cup boiling water
V cup butter or margarine
Vi cup firmly packed brown
sugar
Vt teaspoon vanilla extract
1 egg. slightly beaten
Milk
H cup finely . chopped pecans
Vt cup wheat germ
Sift together flour, salt and bak
ing powder. Blend in H cup wheat
germ. Measure cup brown sug
ar into a heavy frying pan; place
over moderate heat until melted,
stirring constantly. Remove from
heat to cool slightly. Slowly add
the boiling water and return mix
lure to moderate heat, atlrrinf
constantly until well blend ad.
Cream butter or margarine, Mi
cup brown sugar and vanilla thor
oughly. Beat in egg. Blend in sug
ar-water mixture. Stir in dry in
gredients. Chill several hours. Roll
about 116 inch thick on lightly
floured board. Cut into rounds with
3-inch cutter; place cookies on
lightly greased baking sheet;
brush tops with milk and sprinkle
with a mixture of chopped pecans
and l cup wheat germ. Bake in
moderate oven (375 degrees) about
S minutes. Makes dozen.
Another good after-school cookie
is this drop one.
CHOCOLATE DROP COOKIES
Vi cup shortening
1 cup brown sugar, firmly
packed
1 egg
- 1 teaspoon vanilla
14 cup sifted flour
Vi teaspoon salt
Vi teaspoon soda
V cup milk
2 squares chocolate, melted
Vi to 1 cup chopped nuta
Cream sugar and shortening,
add beaten egg and vanilla, ,thea
add dry ingredients silted togeth
er, alternately with milk. Finally
stir in nuts and chocolate. Drop
greased cookie sheet, bake
about IS minutes at 350 degrees,
Makes about 4 dozen.
VINEGAR VARIETY
Know your vinegars! There are
many types available and each
has a distinctive flavor. Vinegars
are made chiefly from cider, wine,
matt, grabs r spirit.
NUTS ADDED
Ne celery in the bouse when yea
want to make chicken or lob
ster sandwich or salad? Substitute
chopped toasted almonds enq
you'll achieve a desirable cnochi
texture. ...
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KEEPS
ACCURATE
TIME
Pocketbook Rolls Used Many Ways
It's surprising how many varia
tions you can make from a good
basic bread or roll mixture. Here
is one that proves the point.
POCKETBOOK ROLLS
2 cups sifted cake flour
2 teaspoons baking powder
Vi teaspoon salt
1 tablespoon butter or other
shortening
a cup milk
'Sift flour once, measure, add
baking powder and salt, and sift
again. Cut in shortening; add milk
all at once and stir carefully un
til all flour is dampened. Then
stir vigorously until mixture forms
a soft dough and follows spoon
around bowl. Turn out immediate
ly on well floured board and knead
lightly 2 to 3 minutes. Roll V4 inch
thick. Cut with floured 2-inch bis
cuit cutter. Fold double and press
edges together lightly. Place in
greased pan; brush tops with
melted butter. Cover and let rise
in warm place 20 minutes. Bake
in hot oven 425 degrees) 10 min
utes. Again brush tops with melt
ed butter; continue baking 5 to
10 minutes. Remove from oven;
brush tops with butter. Makes 18
rolls.
NOVELTY ROLLS
Muffin rolls. Use recipe for
Pocketbook Rolls. Shape dough in
to 1-inch balls and place in small
greased muffin pans. Brush tops
with melted butter. Cover, let rise
in warm place 20 minutes, and
bake as directed.
Knots. Use recipe for Pocket-
book Rolls. Roll dough inch
thick on slightly floured board and
cut in strips, 6 x 'j inches. Tie
each in loose knot, or shape in
figure 8. Place in greased pan:
brush tops with melted butter.
Cover, let rise in warm place 20
minutes, and bake as directed in
recipe.
Finger Ralls. Use recipe for
Pocketbook Rolls. Shape dough in
to balls, then roll out with hand
on board until of desired length.
Make rolls smooth and of uniform
size. Place in greased pan; brush
tops with melted butter. Cover, let
rise in warm place 20 minutes,
and bake as directed in recipe.
Crescent Rolls. Use recipe for
Pocketbook Rolls. Roll dough t
inch thick on slightly floured
board and cut in 4-inch triangles.
Roll each, beginning on diagonal,
and shape into crescent with point
on top of roll. Place in greased
pan; brush tops with melted but
ter. Cover, let rise in warm place
20 minutes, and bake as directed
n recipe.
More of same
Poppy Seed Rolls. Prepare any
of the above rolls. Place in greased
pan; brush tops with .melted but
ter and sprinkle generously with
poppy seeds. Cover, let rise in
warm place 20 minutes, and bake
as directed, dropping melted butter
from teaspoon, instead of brushing
on rolls, to avoid displacing any of
the poppy seeds.
Caraway seeds may be sprinkled
over rolls instead of poppy seeds,
if desired; or rolls may be topped
before baking with a mixture of
sugar and cinnamon. To prepare
mixture, add teaspoon cinna
mon to 1 tablespoon sugar, and
mix-well.
Old Spanish
Recipe Good
In Spain, where rice is served at
nearly every meal, they have - a
trick for keeping each grain fluffy
and separate in cooking. The raw
rice is first browned in hot olive
oil, 2 or 3 tablespoons of oil for
each cup of rice. Then water and
salt are added; 2 cups of water
for each cup pf rice is plenty. Bring
to a boil, covered, lower heat and
cook just 20 minutes, then turn off
heat and let rice stand covered
in the pan another 5 minutes.
The same trick can be used with
packaged pre-cooked rice, too.
Brown the rice in olive oil, then
add the amount of water called for
on the package and simmer over
low heat about 10 minutes.- Let
stand covered 2 minutes. This will
please the most, discriminating
rice-lovers.
Turkey, Macaroni
Go in Casserole
Turkey, macaroni, cream of
mushroom soup and cheese join to
make this interesting casserole.
BAKED TURKEY TEMPTER
4 ounces elbow macaroni or
spaghetti
V cup butter or margarine
Vi cup enriched flour
3 tablespoons nonfat dry milk
solids
i teaspoon salt
' teaspoon pepper
1 cup water
Vt cups condensed cream of
mushroom soup (10 Vi -ounce
can"
s cup cooked peas
1 cup chopped cooked turkey
(or chicken)
i cup shredded American
cheese (2 ounces)
Add 2 teaspoons salt and spa
ghetti or macaroni to 3 cups boil
ing water. Boil rapidly, stirring
constantly, for 2 minutes. Cover,
remove from heat and let stand
10 minutes. Melt butter or marg
arine in saucepan. Stir in flour,
milk solids, salt and pepper. Add
water gradually, stirring constant
ly, and then blend in soup. Cook
mixture until thickened, stirring
constantly. Rinse macaroni or spa-
gnetu with warm water and drain
well. Add macaroni or spaghetti,
peas and turkey to-sauce. Turn
into greased 1'4-quart casserole.
Sprinkle cheese over top. Bake in
moderate oven (350 degrees) about
20 minutes. Makes 4 servings.
'All us salad emt8
Best Foods (they make your favorite mayon
naise, too) make a light, crystal-clear salad
oil that tro-leg ged salad experts will go for.
FRESH AMD CLEAR
DOWN TO HERE
Beat Foods Salad Oil stays fresh and delicate
longer. Youll like that Youll like what it
doea for your frying and baking, too. Try it.
STARLAC'the hMtofmilk is the
heart of the healthful balanced diet
For drinking
cooldng.e. baking
and whipping
Muffins mode with Starlac are lighter. Use this
thrifty non-faf dry milk in all your made-with-milk
recipes. Drink it, too. It's good.
You get the B-vitamins, calcium and other min
erals. You get the proteins. They're the heart of
milk. They're Starlac.
ABOUT 8 A QUART in the
" 12 qt. family. size package
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