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Show ' ' 1ST FROM THE ' ; WOODS I ' J The housewife's program of couscr- vation may gain variety and interest from the trophies brought in by the man of the house after hunting sea-9X sea-9X son has opened. A brace of wf'd ducks, a haunch of venison or a roast (i ! of bear, a rabbit pio or a roast wild i : turkey are all delicious possibilities, fi I Let the United States Food Adminis- tration offer you some suggestions as if 1 ' to the best methods and recipes. Bear Meat Bear meat is best .roasted. It may a be treated the same as pork, cooking i 20 minutes to every pound. Opossum i Skin, singe and wipe the opossum i inside and out; hang it for several i- days, provided the weather is clear, , and the place perfectly cold. Fill with '' ' potato or black walnut stuffing, sew ; up the slit, place it in a roasting pan, add one chopped onion, a pint of boil-: boil-: ing water, one teaspoon of salt and ono-fourth teaspoon of pepper. Roast, bastine oppasinnnllv for 3 linnrs. T-Tavo j the oven very hot at first, lessening ' the heat during the last of the cook-( cook-( tog. Serve with the stuffed opossum, ' stewed cabbage, kale or spinach, and ; either pan -baked apples or apple ! sauce, and cornbread. ' .I Belgian Hair With Sour Cream Sauce ; ; Clean and split a hare. Lard back 1 i Qnd hind legs, or lay on thin slices of , bait pork and season with salt and ;. Pepper. Cook eight slices of carrot ; i cut in small pieces and one-half small ; onion in 2 tablespoons bacon fat five j minutes. Add ono cup brown stock ; - and pour around haro in pan. Bake 4o minutes, basting often. Add one 1 . cup cream just turned sour and the Juice of one lemon. Cook 15 minutes longer, and baste every five minutes. Remove to serving dish, strain sauce, thicken, season with salt and pepper, 2 i and pour around hare. Saddle of Venison ; Clean and lard a saddle of venison. bprinklc with 6alt and pepper, place ; on rack in dripping pan and dredge vritn Hour, Bake in a hot oven about j one and one-fourth hours, basting ev-i ev-i cry fifteen minutes. Serve with current cur-rent Jelly sauce. Or rub the meat with ; j iat, wrap ft in a greased paper and F.oast ln a covered roaster with a Ht-, Ht-, '! J water in the bottom of the pan. when tho meat is nearly done remove uie cover and the paper and finish the i roasting, basting once or twice with j k VIlh a little currant jelly molted a Make n sauce of tho drippings, ! 1 cup of water, currant Jolly'and sen- soning. Venison should be served rare. It will require for cooking 15 to 20 minutes to the pound. Tho haunch of venison may be cooked in the same way. Rabbit Pic Skin and clean a rabbit. Bake in pie as for chicken pic. Wild Turkey Wild turkey must be drawn, singed and cleaned just as tamo turkey or chicken. Wipe inside and out with a damp cloth. Truss the turkey into shape at once; sprinkle the turkey inside in-side and out with salt and dust carefully care-fully with pepper, and pour into tho washing pan a half cup of boiling water. wa-ter. Place in a very hot oven until thoroughly browned. Cool tho oven and roast slowly 15 minutes to every pound. Wild turkeys are much better without stuffing. Serve with them1 cranberry sauce, boiled onions with! cream sauce, celery. oo |