The large gray squirrel is seldom eaten at the North, but is much liked in the Southern States. Squirrels are cooked the same as rabbits, or are made into the popular dish known as

Brunswick Stew

This is named from a county in Virginia and is a favorite dish in that section of the country.

Two large squirrels.

One quart of tomato, peeled and sliced.

One pint of butter beans or limas:

One and one-half tea-spoonful of pepper.

Two tea-spoonfuls of white sugar.

One onion, minced small.

Six potatoes.

Six ears of corn, cut from the cob.

One-half pound of butter.

One-half pound of salt pork.

One table-spoonful of salt.

Four quarts of water.

• Cut the squirrels in pieces, as for a fricassee. Add the salt to the water, and boil five minutes. Put in the onion, beans, corn, pork, potato, pepper and the squirrels. Cover closely, and stew two hours ; then add the sugar and tomato, and stew 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 again, adding more salt and pepper if needed, and turn into a tureen. This is to be eaten from soup plates.