How To Make Smothered Chicken

Take two young chickens, frying size or a little larger; split down the backs; rub into them salt and pepper, and lay them in a small baking-pan. Put in water enough to cover, a heaping tablespoonful of butter, cut into bits; cover with another pan and put into the stove. Let them cook until done, turning occasionally; then take off the cover, set them on the upper grate of the stove (inside), cut up another spoonful of butter over them, and let them brown nicely. Serve with gravy poured over them.

How To Make Stuffed Partridges

Partridges, ................................ 5 or 6

Crumbs of 5 or 6 biscuit.

Broiled Ham, lean - Slices,.......... 1 or 2

Butter - Tablespoonfuls, ................ 1

Salt and Pepper to taste.

Butter - Pound, .............................. 1/4

Water - Pints, ............................... 1

Dress the birds as you would a chicken for baking and sprinkle with salt inside and out; stuff with a dressing made of the bread crumbs mixed with the ham, tablespoonful of butter and seasoning. Place the birds in a pan that will just hold them, rub over with butter and dredge lightly with flour. Cut into bits 1/4 pound of butter into the pint of water and pour over them. Set in a hot oven, baste well and brown nicely.

Anna Alexander Cameron

For broiled Partridges see Broiled Chicken.

How To Make Chicken Mince

Take the meat from 1 chicken and mince very fine; put into a sauce-pan with 1/4 pound butter and stir until hot through; add a pinch of celery seed. Season with salt and pepper and serve on toast cut in squares.

Mrs. Ashby Baker

How To Make Broiled Beefsteak

Get a good tenderloin steak cut about 2 inches thick; lay on a hot griddle over a hot bed of coals; turn frequently until as done as desired; lay on a very hot dish; season with salt and pepper; cut over it large bits of butter; cover and set in stove a few minutes until the butter melts.

How To Make Hamburg Steak

Have lean, fresh beefsteak chopped fine with a cleaver; take 1 ounce of chopped fat to 1 pound of meat; add a teaspoonful of salt, saltspoonful of pepper and a pinch of cayenne to each pound. Have the pan hot - not greased; brown quickly on each side, then cook more slowly for 2 minutes.

How To Make Veal Cutlets

Dip the cutlet in egg, then in bread crumbs, well salted and peppered. Drop in hot lard until brown.

Mrs. Armistead Burwell

How To Make Beefsteak - Stuffed And Rolled

Have a nice, lean piece of round steak without bone; make a stuffing as for turkey, adding a little onion; spread the stuffing evenly on the meat, roll it and tie it; melt a piece of butter the size of a hickory-nut in a cup of hot water and dash over the roll. Bake as a fowl, basting frequently. MRS. DUNCAN.

How To Make French Daube - For Poor And Tough Beef

Season a thick steak with pepper and salt, fry slowly in a little lard, when well browned add a small quantity of water, 1/2 sliced onion, some minced parsley and thyme, thicken with a spoonful of flour, closely cover and let simmer for an hour, add a pound can of tomatoes; let all cook until meat is ready to fall to pieces.