Show s. J Jr II I GAME GAM it I A I I oam Squab Squab Lay Squal-L Squal Lay strips of ot salt pork upon the th breasts of or the birds dust thorn them with salt t s and pepper per and and put them In a n hot oven If I thero there bo but a few birds In the pan add adt a a little stock or hot water to baste them wih with but If Ir thero are a a. a dozen lozen do not add the stock as a they will II make mako their own Juice After thirty minutes pour one tablespoon of sherry over each bird and batting basting often oten cook cool fifteen freon minutes minute longer and amid servo teIo with wih a a br bread ad sauce Tho The uso use of sherry is suggested because It renders the birds ton tender er erand and adds to the and the alcohol evaporates pOla tc Bread Simmer Sauce Simmer one onion In I ono one and one halt cups of milk mik strain I and and add half a n cup of or soft bread breall breadcrumbs crumbs season seaon with wih salt and pepper I odd a little celery celer salt or a n couple atI of at I drops of Worcestershire sauce Put Pul PUi a n spoonful of ot this at the side sido of at each I bird and cover with wih a dusting of ot soft I bread brea crumbs fried brown In buter butter 1 In roasting a squab for an Invalid simply cover tho the breast brent with butter dust with wih salt 81 and a little pepper amido and ami do not servo tho the bread sauce but put the ho bird on toa toast t Broiled Squabs Squabs Squabs Split Split the birds s down the back and wipe sipo them with witha a damp cloth cloth birds birds should not be washed unless the they are aro strong or fishy If I so wash ash them with wih water I in which there Is a little BLUe soda and and a u little charcoal and after drying them put ut a few Cow ow slices of or lemon In each bird with wih a small smal bit hit of or charcoal charcoal Re- Re before cool cooking ng them Now No ow Droll broil broi them about twelve minutes havIng having haying hav hay ing tho the breast reat side toward toward the lire fire fro the first ten minutes Spread them with butter butler hUler dust dUt with wih salt st and popper am and serve each ono on a triangle of or tried Cred hominy Broiled Partridges Wipe the birds and split them down tho the back roll rol rol th them m In melted butter buter seasoned with wih salt talt 1 an and pepper Broil fifteen minutes min utes spread with wih butter buter an and S servo serve O 1 on squares of ot fried hominy wih currant currant cur cur- rant jel jelly Deviled Partridges Partridges Prepare Prepare- pare them ns as 08 for tor broiling and add to the melted meled butter buter In which they the thearo aro aio to be rolled rolleda a a. 0 little French m mustard and plenty Ilent of or paprika and when they ter ar are broiled brush thorn thom with butter buler and sprinkle them with wih finely minced parsley and green peppers C Cover er cr them with geen bread crumbs rolled in melted meled butter and put them In a hot oven or em under undera a n got s ga broiler until tho the croquettes are aro brown Partridges Fried Frie with wih Mushrooms Mushrooms- Skin the partridges and remove l legs gs gsand and amid wings and and flatten the tho breasts Roll Roil nol them In flour Hour and saute th m in ono one tablespoon each of or butter buler and salt pork fat until brown Put thorn thom thornon on a hot dish and and add a little moro more fat to the thc pan a odd add d two tablespoons of flour cook until the flour Hour is brown four I then therm ad add tho the liquor from flom a can of mushrooms cut in tn tiny slivers and I pOut pour POU this over o them I |