Chicken Jumbole

First parboil the chicken, having cut it in pieces; when thoroughly done, take a dripping pan and put four or five pieces of breakfast bacon, cut very thin, with pieces of chicken into the pan; add pieces of butter here and there and season with salt and pepper. Cover chicken with plenty of freshly cooked rice, over which pour stewed tomatoes, then liquor in which the chicken was cooked, and bake until chicken is well done. ----------, Oakland.

Smothered Chicken

Prepare a young chicken as for broiling; season; have ready a very hot frying pan or spider into which put a tablespoonful of butter. Flatten chicken into the pan, cover with a lid, or a heavy earthen plate small enough to fit inside of pan, and place a weight on the cover. When chicken is thoroughly browned on under side, turn, and in like manner brown the other side, being careful to cover closely. Cook from twenty to thirty minutes. Just before taking up add as much more butter. Place on a dish and pour the brown butter it. Garnish with parsley or water cress.

Mrs. L. H. Garrigus.

Chicken Pie

Cut chicken in small pieces; nearly cover with hot water and boil till tender. Remove chicken to a baking pan, and thicken the gravy with one large spoonful of flour and one spoonful of butter mixed together with a little cream. Add one-half of a small green onion minced fine, salt and pepper, then pour this over the chicken; cover with nice pastry and bake.

Mrs. W. V. McGarvey.

Roast Haunch Of Venison

Wipe thoroughly with a damp cloth, (never put into water), rub over with butter, cover top and sides with a thick paste of flour and water half an inch deep. Lay a coarse paper over all and put to roast with one cupful of hot water in the dripping pan. Keep oven well heated, basting every fifteen minutes with butter and water. Twenty minutes before serving remove paste and paper and dredge with flour; baste with butter until of a light brown. Strain gravy into a pan (there should be a pint), and thicken with one tablespoonful of browned flour, add two tablespoonfuls of currant jelly, one tablespoonful of lemon juice, one-half teaspoonful of salt and a dash of cayenne pepper.

Mrs. James C. Menor.

Broiled Quail

Split at the back. Broil over a hot fire, basting often with butter. When done, add a little more butter, season, and place for a moment in the oven. Serve on thin slices of buttered toast, with currant jelly.

Mrs. Gibbs

Quail On Toast

Split down the back, fry in butter, and season. Take one tablespoonful of roux, one-half glass of water, one-half glass of wine, and let it boil up. Add birds, simmer fifteen minutes and serve on toast.

Mrs. C. F. Barker

Club House Pigeon Stew

After thoroughly cleaning one dozen pigeons (or less), fry in butter or sweet oil to a nice brown being careful not to burn them. Take out and put into another sauce-pan. Fry a small onion in butter from which birds were taken, pour onion and butter in with the birds, add chopped parsley, salt, pepper, sage. thyme and marjoram to taste, claret and water enough to cover birds and cook gently until tender; then add one can of mushrooms and a cupful of strained tomatoes. Fifteen minutes before serving remove pigeons to a platter and add to gravy dumplings that have been previously made. (Be sure there is plenty of stock in sauce-pan before adding dumplings, else they will burn.) Cover and boil fifteen minutes, then pour over pigeons Any kind of game can be substituted for pigeons.

Mrs. E. Williams.

Fried Chicken

Drop a few pieces of chicken at a time into a sufficient quantity of boiling lard to cover well, and turn frequently until done. In other words, cook the same as Saratoga chips. (Potatoes).

Mrs. B. L. Hollenbeck.