Peel the onions, slice crosswise, have the fat hot in the spider, put the onions into it, season, and cook covered until tender, stirring as needed.
One-half cup of ground liver, two tablespoonfuls of picked-up suet, three-fourths cup of water, one-eighth teaspoonful of salt, one-half cup (generous) of rolled oats. Boil the liver in a lump in salted water, and grate when cold. Pick the suet up fine, and add the liver to the rolled oats. Have the water boiling in the upper part of the double boiler, stir the cereal, liver, and suet in, and when it ceases to settle, put into the hot water in the lower part of boiler, and cook one hour. When cold, saute like mush.
One large hog's head, - one from a hog weighing about two hundred pounds, - cut just behind the ears. Remove all undesirable parts. Soak several hours in slightly salted water, and boil until the meat falls from the bones. Remove the meat from the liquor and let cool. Strain the liquor, and when cold, skim off the grease. Heat the liquor, season it, and pour in hot water until the quantity of liquor equals two gallons (generous). Into this put the hashed meat, and season. Heat to boiling, and stir into it cornmeal until it is stiff. Two cups of flour should be mixed with the cornmeal. Cook until the fat can again be seen rising to the top, then pour into pans lined with white cloth and let cool. Saute same as mush, or put the scrappel cut in slices into a hot spider, and brown in its own fat.
Cut mush of any kind into slices, roll in egg and crumbs, and brown on both sides in a hot spider containing a little fat. Bacon or ham fat is best.
Break an egg into a bowl, and beat until well broken. Add to it one cup of sweet milk, and mix the two. Season the liquid to taste. Dip slices of stale bread in this, and saute in hot fat in a spider until well browned on both sides.
Cut the chicken into pieces of the proper size for serving, season each piece with salt and pepper, roll in flour, and place in the hot fat until the bottom of the spider is covered. Brown on both sides, then put in a little hot water, cover closely, and draw to the back of the range and let cook through. When done, remove the chicken to a warm platter. Put into the fat two table-spoonfuls of flour and stir until mixed, then put in one cup of milk or chicken broth, stir well, and when it is thick, and the flour is cooked, season and serve. Saute prairie chickens same as chicken.
Proceed in the same way as for chicken.
Remove the inedible parts. If the sweetbreads are bloody, soak in cold water a few hours. When ready, put to cook in boiling salted water and cook until they can be easily pierced with a toothpick. If you wish them white as possible, put into cold water and let stand a little. When cold, cut into half-inch thick slices," cover with egg and crumbs, and saute in hot bacon fat. May serve bacon with the sweetbreads.