This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Pepper and salt
Clean the squirrels thoroughly, wash in several waters and cover with salad oil mixed with lemon-juice or tarragon vinegar. Let stand for an hour on a platter. Soak a cup of breadcrumbs in just enough cream to moisten them, add a cup of button mushrooms cut in dice, pepper, salt and onion-juice. Stuff each squirrel with this mixture, sew and truss as you would a fowl. Rub with oil, place in a dripping-dish, and partly cover with brown stock diluted with a cup of boiling water. When the squirrels are well roasted, make a gravy out of the liquor in the pan, by adding a teaspoon of Worcestershire sauce, and paprika, salt and lemon-juice to taste.
1 tablespoon salt
1 minced onion
1 pint Lima beans
6 ears corn
1/2 pound salt pork
1 teaspoon pepper
2 teaspoons sugar
This dish is named for a county in Virginia and is a favorite dish in that section of the country. It is served in soup-plates.
Cut the squirrels in pieces, as for fricassee. Add the salt to four quarts of water and when boiling add the onion, beans, corn, pork, potato, pepper and the squirrels. Cover closely and simmer for two hours, then add the sugar and tomato, and simmer one hour more. Ten minutes before removing the stew from the fire, add the butter, cut into pieces the size of a walnut and rolled in flour. Boil up, adding salt and pepper if needed,, and turn into a tureen.
Stuffing does not necessarily have to be baked in the fowl or meat. If the bird is small or if there is some stuffing left over, it may be baked or steamed in a well-greased ring mold, loaf pan or individual molds. Fill center of ring with vegetables. Croquettes of stuffing, made by the usual method, are served in a circle around the bird.
1 cup cracker-crumbs
2 tablespoons butter or other fat
1/4 cup boiling water
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
Melt the fat and mix with the crumbs. Add the water, and then the seasonings. When this stuffing is used, a greater allowance than usual must be made for swelling.
2 cups hot mashed potato 1 cup bread-crumbs 1/2 teaspoon pepper 1/2 tablespoon salt
1 teaspoon sage
4 tablespoons melted butter or other fat
2 tablespoons onion-juice
Mix the ingredients in the order given.
2 cups chopped celery
2 tablespoons fat
2 cups stale bread-crumbs
1 teaspoon salt
1/2 teaspoon pepper
Chop the celery fine. Melt the fat, add the crumbs and mix well. Add the celery, salt and pepper.