—Lancaster Farming, Friday, November 7, 1958 8 or t Farm Wife and Game Adds DUCKS AND PHEASANT These wild fowl are best cook ed at low and moderately low temperatures. Always remember that both pheasant and ‘wild duck meat is drier than the domestic vanety. That means that more moisture must be added, or that it ill have to be cooked with extra fat. Pheasant is good either baked or fried. As ith chicken, prepare pheasant for frying by sprinkling it with sale and pepper and roll ing it in flour, fine cracker crumbs or corn meal after it is cut into pieces. Bron in a small amount of fat, ’ then add more table fat in the r form of cream, butter, or vege table fat. Also add a cupful of awter, put on the lid, reduce the heat and cook slowly on top,.of the stove or in the oven. Pheasant should be cooked about Vk hours on top of the stove, or two hours in the oven. An extra special tangy flavor can be added in a number of ways Sour apples or rhubarb can be added to the baked or browned pheasant during the latter stage of cooking. Or the baked bird can be served with cranberries, spic ed peaches, or any other flavor ful fruit. When cooking roast duck, be sure to watch the cooking temp erature. Keep it low to moderate Reduce the dryness by stripping the breast with bacon or by cook ing it m a covered pan. For a tempting variation, try stuffing ild duck with apples or sauer graut. Kraut is also a per- fo«f> septic fonk of cesspool m o constonr l»qu»d Stote Use FX-4 (or septic tonks or FX«7 (or cesspoo** On* treatment I«m • full year I L. H. Brubaker 350 Strasburg Pike Lititz. R. D. 3 Just Prepared by the Research Department of Reynolds & Co.: A Comprehensive Report on Western Union Telegraph Company For a FREE copy of our Booklet stop in our office or mail the coupon below TODAY. Reynolds & Co. MEMBERS NEW VORK STOCK EXCHANGE 61 N. DUKE ST , LANCASTER, PA, Please send me a FREE copy of your booklet on Western Union Telegraph Co. Name Street Oity State Family Zest To Diet feet choice for a vegetable to serve with barbecused or braised duck. An interesting dessert to serve with either pheasant or wild roast duck is spiced cinnamon apples stuffed with nuts and dried fruit. Most of the strong disagreeable flavor in venison is due to inade quate bleeding, delay or careless ness in dressing, failure to cool promptly or thoroughly, or blood from a shot wound spreading along the mebrane between the muscles. The characteristic flavor seems to be concentrated in the fat and if strong, trimming aay excess fat will help. Venison is a rather or> meat, however, and is im proved by addition of suet, but ter or other fat when using dry heat methods roasting, broil ing, and frying. The standard methods of meat cooking for beef and lamb are most successful for venison. Spices such as bay leaves, thyme, or garlic, savory and the like may be added to teste. SAUSAGE OR BURGER FROM TOUGH VENISON If the veni son meat is too tough for steaks or roasts, make sausage or burg ers out of it. Front shanks, lower part of the hind shank, the neck and the lower parts of the ribs cm all provide good meat for sausage or burgers. Years of test ing and tasting prove that people like the meat this way. If the sausage is seasoned with sage, it’s a lot like pork sausage. But when the sage is omitted, it’s like hamburger and can be used ible? VENSION BY nn Savings added to your account here by the 10th of the month earn from the Ist—so it pays to save now! If you do not have an insured savings ac count here, why not open one right away? A convenient amount will get you started. Good earnings paid on savings, here, help your account grow faster! 30/ Paid On Savings ACCOUNTS INSURED TO $lO,OOO FIRST FEDERAL AffOfh jfefe M North Dnko St. Phone EX 7-2818 Gilbert H. Hartley Treasurer C to. L. Diehl Asst. Treasurer m dishes calling for ground meat, chili for example. Here’s ho wto convert venison or elk meat to sausage or burgers: For 25 pounds of meat, season with one-half pound of salt, one and one-half ounces of black pep per, and ne and one-half ounces ci sage. The sage, of course, can be left out The sausage or burg er meat will be better if you add a pound of pork fat for every pound of venison. Grind both through the largest grinder plate cn your food mill, then through the hamburger plate. Grinding twice mixes the fat and lean and makes a more uniform seasoned product. « * A delicious vegetable to serve with wild game is a celery and rice combination. This vegetable is easy to fix. Celery is cooked in butter or margarine until tender. Then, chicken bouillon cubes and nee are added and the vegetable is ready to serve after it heats a short time A sprinkling of papri ka makes the rice and celery as delectable looking as it is delici ous. CELERY AND RICE V* cup butter or margarine 2 cups coarsely chopped cel ery -1 teaspoon instant minced onion - ' - - * * ', - Vs teaspoon black pepper 2 chicken bouillon cubes % cup water 2 cup cooked white rice per Annum. an m UNft Emlen H. Zellers Secretary James N. Esbenshade Asst. Secretary Put the butter or margarine in Add the celery. Cover and cook a saucepan. Melt over a low heat. (Continued on page nibe) Gas Stoves Room Heaters Many Other Gas Appliances Priced Low to Sell Our Service the Best WARD BOTTLE GAS, EPHRATA, PA. g s *VVWVS%‘ Water Heaters Gas Clothes Dryers
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