THE TASTE OF HISTORY

Local bounty as well as history is reflected in the pages of the East Hampton Ladies Village Improvement Society's cookbooks.

A collection of recipes grouped together as "Game" includes several for rabbit and duck, all by the same cook, and this for

ROAST PHEASANT OR PRAIRIE HEN

1 bird
Salt pork or butter
Salt and pepper to taste

Carefully cut out all the shot, wash well but quickly, using soda in the water. Rinse again and dry with a clean cloth. Stuff the bird, sew it up, and tie legs and wings to the body.

Spread with salt pork or butter and place in oven. Baste with butter and water. Season with salt, pepper.

Make a gravy of the dripping, thickened with browned flour. Boil up and serve in a boat.

Or, to broil:

First, split down the back. Place on the gridiron, the inside down. Cover with a baking tin and broil slowly at first. Serve with a cream gravy made with a half pint of sweet cream, 1 Tbsp. butter, salt, and pepper, which has been boiled up and thickened just a little.

Serve either way with a sauce made of bread crumbs fried brown in butter, with cranberry or jelly laid beside in the platter.

Mrs. Louisa E. Hasselberger