Buckeye cookery

preparing fat wild ducks for ae it isa good plan to remove the skin, and keep a day or two before cooking. Squirrels should — be carefully skinned and laid in salt water a short time before cooking; if old, parboil. They are delicious broiled, and are excellent cooked in any way with thin slices of bacon. Venison, as in the days of good old Isaac, is still justly considered 'a “ savoury dish.” The haunch, neck, shoulder and saddle should be roasted ;' roast or broil the breast, and fry or broil the steaks with slices of salt pork. Venison requires more time for cooking than beefsteak. The hams are excellent pickled, smoked and dried, but ihey will not keep so -long as other smoked meats. The garnishes for game are fresh or preserved barberries, currant jelly, sliced oranges, and apple sauce. _ Brorwep PHEASANT oR Prairie CHICKEN. Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast (which will be tender enough without parboiling), and boil: until it can be pierced with fork, take out, rub over salt, pepper, and butter, and broil with breast over brisk fire; place a lump of — butter on each piece, and set all in the oven for a few minutes. For breakfast, serve on fried mush, and for dinner on toast with a bit of currant jelly over each piece. Or it may be served with toast cut In pieces about two inches square, over which pour gravy made — by thickening the liquor in which the birds were boiled, with « little butter and flour rubbed together and stirred in while boiling. Squirrels may be prepared the same way.— Mrs. W. W. Woods. BROILED QUAIL. Split through the back and broil over a hot fire, basting frequently with butter. When done place a bit of butter on each piece, and set in oven a few moments to brown. Serve on pieces of toast with currant jelly. Plovers are cooked in the same way. Pigeons should be first parboiled and then broiled. Juceep Hare. Skin, wipe with a towel dipped in boiling water, to remove the — loose hairs, dry thoroughly and cut in pieces, strew with pepper and salt, fry brown, season with two anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated lemon peel. Puta layer of the pieces with the seasoning into a wide-mouthed _ jug or a jar, then a layer of bacon sliced very thin, and so on till all is used; add a scant half pint of water, cover the jug close and put in cold water, let boil three or four hours, according to the age of the hare; take the jug out of kettle, pick out the unmelted bacon and make a gravy of a little butter and flour with a little catsup. A tea-spoon of lemon peel will heighten the flavor.—WMrs, Louise M. Lincoln. PRAIRIE CHICKENS. Cut out all shot, wash thoroughly but quickly, using some soda in the water, rinse and dry, fill with dressing, sew up with cotton © thread, and tie down the legs and wings; place in a steamer over hot water till done, remove to a dvipping-pan, cover with butter, - sprinkle with salt and pepper, dredge with flour, place in the oven and baste with the melted butter until a nice brown; serve with either apple-sauce, cranberries, or currant jelly. —JDfrs. Godard. ‘Quart on Toast. Dry-pick them, singe them with paper, cut off heads, and legs at first joint, draw, split down the back, soak in salt and water for five or ten minutes, drain and dry with a cloth, lard them with bacon or butter, and rub salt over them, place on broiler and turn often, dipping two or three times into melted butter; broil about twenty minutes. Have ready as many slices of buttered toast as there are birds, and serve a bird, breast upward, on each slice. —Mrs. Emma L. Fay. Roast QUAILS. Pluck and dress like chickens, wipe clean, and rub both inside and out with salt and pepper; stuff with any doi dressing, and sew