Hunters' Stew

J. A. Graves.

Let those who would partake of a delightful repast prepare - "Ponen signa novis praeceptis."

Take one dozen quail (use doves if you can't get quail), clean well, place them in a porcelain lined stew pan, with tight fitting cover. Let the pan be large enough to admit of all additions hereinafter enumerated. Pour in a gallon of water; add two pods of red pepper, black pepper and salt, to suit taste, and small slice of bacon; boil well with cover on for at least an hour; then add potatoes, tomatoes, one large onion, quartered, celery, chopped fine, green corn, cut from the ear (canned corn, if fresh is not in season), two table spoonfuls of fresh butter, more water, if necessary to keep from burning, and stew for at least an hour and a half. Regulate the amount of vegetables according to taste. The tomatoes and corn add much to the flavor. A few rabbits, quartered and cooked with the birds, is also an improvement. Serve hot.

How To Fatten A Turkey, Make The Dressing And Roast It

Mrs. Anna Ogier.

Get your turkey six weeks before you need it; put him in a coop just large enough to let him walk, or in a small yard; give him walnuts - one the first day, and increase every day one till he has nine; then go back to one and up to nine until you kill him, stuffing him twice with corn meal dough each day, in which put a little chopped onion and celery, if you have it. For the dressing, use bread, picked up fine, a table spoonful of butter, some sage, thyme, chopped onion, pepper, salt, and the yolks of two eggs, and pour in a little boiling water to make it stick together; before putting it in the turkey pour boiling water inside and outside, to cleanse and plump it; then roast it in a tin kitchen, basting all the time. It will be splendid, served with a nice piece of ham and cranberry sauce.

How To Cook Spring Chicken

Mrs. C. G. Du Bois.

Separate each joint; after cleansing and washing, dry in a towel; melt equal portions of butter and lard; when hot, fry the pieces carefully and place them in a covered dish. Turn the drippings out of the pan, put in a spoonful of butter. When melted, pour in a teacup of cream which has salt and pepper, a little grated nutmeg and a little parsley in; stir it well, and when it boils pour over the chicken.

Smothered Chicken

Mrs. George Clark.

Prepare a fowl as for roasting, put it in a pot of boiling water and cook until tender; within twenty minutes of being done add a cup of rice, which will cook in the gravy; add parsley, pepper and salt. Serve the chicken in a dish with the rice around it.

Jellied Chicken

Mrs. J. G. Howard.

Boil a chicken (or chickens) in as little water as possible until the meat falls from the bones; chop the meat fine, seasoning with a little salt, pepper, lemon or mace; put into the bottom of a mold some slices of hard-boiled eggs, then a layer of chopped chicken, another of egg, then chicken, until the mold is nearly full. Boil down the water in which the chicken was cooked, with a large piece of gelatine or sea-moss farina, until about a cup and a half is left; season and strain through a very coarse net, and pour over the mold of chicken. Let it stand over night, or all day, near the ice; to be garnished with celery tops or paisley.