PREPARING SQUABS FOR MARKE* IS? 



your squabs in halves as you would a spring chicken and drop 

 them into the hot grease. There must be enough grease to 

 cover the squabs completely just as you would fry doughnuts. 

 You can put in several halves at a time and let them remain 

 until thoroughly done, which will only require a few minutes 

 if the grease is kept hot enough. Serve on a platter or individual 

 plates while hot. 



Another way to fry squabs is to first parboil them, then pour 

 off the water; add a little lard or butter and fry quickly over a 

 hot fire. While squabs are not good unless thoroughly cooked 

 care should be taken not to overboil, as they are very tender 

 and will fall to pieces if over-cooked. 



Squabs can be fried without parboiling, but it takes a little 

 longer to get them done all the way through. If you desire, you 

 can roll them in flour, corn meal or batter before frying. The 

 majority of people like them the best without. 



Still another way to fry squabs is split the birds open in the 

 back, flatten them out well and lay face or open part down in 

 a skillet with enough lard or other grease to keep from burning. 

 Place a .cover over the birds that is a little smaller than the 

 skillet, weight the cover down with a fiat iron or other weight 

 and let cook slowly until well done; then take cover off and 

 increase the heat for the purpose of browning the squabs, turn- 

 ing them over for each side to brown. 



Squabs Scalloped 



Butter a baking-dish. Arrange alternate layers of cold, cooked, 

 sliced squab and boiled macaroni or rice. Pour over Tomato 

 Sauce, cover with buttered cracker crumbs, and bake in a hot 

 oven until crumbs are brown. 



Squab Souffle 

 Take the breast meat of several squabs; remove all skin and 

 sinews, chop very fine. Put the chopped meat in a skillet or 

 stew-pan, add some whole spice, a little chopped parsley; salt 

 and pepper to taste; stir it until it boils; allow it to cool a little; 

 add yolks of three eggs beaten to a froth and stir well. Turn 

 into a baking-dish which has been well buttered and the bottom 

 covered with fine cracker crumbs. Bake in a very quick oven. 

 Serve with sauce. 



