basting. One half hour will suffice for young ducks. If bread crumb dressing is not liked, sliced apple stuffed in the duck is very nice.—Mrs. A. McKay.

TO PREPARE VENISON.—Wash clean, dry well with clean dry cloth, salt, pepper and dredge with flour, cut long gashes into roast, place in gashes strips of salt pork or bacon; lay strips on top; place in a bake pan with a very little water, cover roast until nearly done, take off cover, baste and brown slightly.—Mrs. A. McKay.

BROILED PRAIRIE CHICKEN.—After dressing lay on ice for a few hours, then divide in halves, again divide the thick sections of the breast, sprinkle with salt and pepper and lay the pieces on a gridiron the inside down. Broil slowly at first. Serve with cream gravy and currant jelly.

PRAIRIE CHICKEN (STEAMED AND BAKED).—Stuff them with a dressing of bread crumbs and seasoning of pepper and salt, mixed with melted butter, sage, onion or summer savory may be added if liked. Secure the fowl firmly with a needle and twine. Steam until tender, then remove to dripping pan; dredge with flour, pepper and salt, and brown delicately in oven. Baste with melted butter. Garnish with parsley and currant jelly. Above game recipes given in American Cookery demonstration by Mrs. A. McKay.

BROILED VENISON STEAK.—Venison steaks should be broiled over a clear fire, turning often. It requires more cooking than beef. When sufficiently done season with salt and pepper, pour over two tablespoonfuls of currant jelly, melted with a piece of butter. Serve hot on hot plates. Delicious steaks, corresponding to the shape of mutton chops are cut from the loin.—Mrs. C. C. Mackenroth.

ROAST VENISON.—Rub the saddle or haunch of venison with a damp cloth and then rub in butter. Make a thick paste of flour and water and spread it an inch thick on the roast. Lay a buttered coarse wrapping paper or one of the new cooking paper bags over the roast and put the meat in the roasting pan with one cupful of hot water. Lift the paper and baste every fifteen minutes with melted butter and hot water. Roast in a hot oven until the meat is tender, then remove the paper and the coat of paste. Dredge the meat with flour, one teaspoonful of salt and pepper and baste with pan drippings and butter until meat is nicely browned. Add a pint of hot water to the drippings and thicken with flour for a gravy. Add a pinch of cloves, nutmeg and mace and stir in a glass of currant jelly until it is dissolved. Strain and serve with the meat. Venison cooked this way will be moist instead of dry and hard.—Mrs. Whitehead.

ROAST PRAIRIE CHICKEN.—Have chicken skinned and put in cold water at least three hours, then wipe dry and stuff with bread crumb dressing. Put in roaster and dot with bits of butter and two or three slices of bacon, one onion pricked with three cloves, add several pepper and all spice kernels and a teaspoonful of salt and one cupful of water. Roast about one and one half hours and baste occasionally.—Mrs. J. Bruegger.

ROAST WILD DUCK.—It is best to keep wild ducks a few days after they are killed if the weather is cold. As most wild duck have the flavor of fish, therefore it is advisable to parboil them, with a carrot in each duck, before roasting, as this absorbs all the unpleasant taste. An onion has the same effect, but when onion is used in dressing the carrot is preferable. Roast the same as tame duck and use dressing for stuffing fowl with a little onion added; bake about one half hour in very hot oven, carefully turning them, baste them and add a little water if necessary. A few slices of bacon roasted with it adds to the flavor of wild game. Serve hot with the gravy it yields. The canvas back duck requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food the birds feed upon, which is wild celery, and this delicious flavor is best preserved when roasted quickly with a hot fire.—Mrs. George Bruegger.

PRAIRIE CHICKEN OR SQUAB PIE.—After the chickens are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover; they should be covered with boiling water and boiled slowly till tender, when a little salt and an onion and cloves should be added; then take them out, drain and dry, and put in each squab a teaspoonful of butter, a little pepper, salt, minced parsley and thyme; then put into the cavity of each chicken a hard boiled egg; lay them in a large baking dish three or four inches deep; strain over them the liquor in which they were simmered, add teaspoonful of butter, one teacup of milk or cream; sift in two tablespoonfuls of cracker crumbs, put in a few slips of parsley, cover with a rich crust and bake.—Contributed.

Poultry

"Take the goods the Gods provide thee."—Dryden.

ROAST TURKEY.—Select if possible a young turkey, carefully remove all feathers and singe it over a burning paper on the stove, then see that it is carefully drawn and no internals broken; remove the crop carefully; after the head is cut off, tie the neck close to the body, by drawing the skin over it, now wash the inside of the turkey in several clean waters, into the next to the last add a teaspoonful of baking soda, this is to destroy that sour taste which fowls often have, if not freshly killed. After a thorough rinsing and washing of the bird wipe dry both in and outside with a clean cloth, rub the inside with salt, then stuff the body and breast with dressing for stuffing fowls, then sew up with strong thread, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour, place in a roaster with a little water and cook from two to two and a half hours, turn it around occasionally so that every part will be browned alike, when it appears done, pierce with a fork and when the liquid runs clear, the bird is done. Serve with cranberry sauce. Garnish with parsley, or fried oysters.—Mrs. George Bruegger.

DRESSING FOR STUFFING FOWL.—For an eight or ten pound turkey use about three pints of stale bread crumbs, put into a dish and pour tepid water over it, (not hot for that makes it heavy) let stand for a few minutes, then take up a handful and squeeze dry with both hands, put into another dish and when all is pressed dry toss it up lightly through your fingers, this process makes it very light. Parboil the liver, heart, and gizzard, in a little stew pan. When tender mince very fine and add to the bread, now one teaspoon of salt, a little pepper, half cup of melted butter; peel and chop one cooking apple, two tablespoons of green or dry fine minced parsley; mix well, add one beaten egg, mix again and it is ready for either turkey or chicken. For goose or duck add a few slices of onion chopped fine. The water in which the heart, gizzard and liver were stewed may be used with the gravy of the roast turkey, goose, duck or chicken.—Mrs. George Bruegger.

ROAST GOOSE.—The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. After the goose has been well washed, cleaned and wiped, rub a little salt inside, stuff with the dressing for stuffing fowls with a little onion added to the dressing. Do not stuff too full and stitch the openings firmly to keep the flavor in and the fat out. Place in roaster with a little water and bake about two and a half hours, carefully turning it frequently and baste with water and salt. When done with all parts evenly brown, take up, pour off the fat and to the brown gravy left, add a little water, and some flour to thicken, bring to a boil and serve in a gravy boat. Garnish goose with parsley.—Mrs. George Bruegger.

VIRGINIA FRIED CHICKEN.—Dress and cut up chickens, rub each piece with salt and pepper, then dip it into beaten egg, then into flour and fry brown in deep hot fat or butter and lard mixed, or bacon drippings. Cover the skillet and let chicken cook slowly after it is browned well to be sure it is done. Remove chicken to platter and turn out part of