Miss Corson's practical American cookery and household management

minutes. Meantime, make a dozen small slices of toast; and in dishing the birds, put one on each slice, and pour a little of the sauce in which they were cooked over them. Serve the rest of the sauce in a sauce-dish. Any small birds can be cooked in this way. PRAIRIE CHICKENS STEWED WHOLE, Skin the birds, cut off the head and feet, draw them without breaking the intestines, and truss them so that they will be short and plump. Put them into a large saucepan with sufficient butter to prevent burning, and brown them ; when the birds are brown, add for each one a tablespoonful of dry flour, and stir them about until the flour is brown. Then put in a gill of tomato-catsup for each bird, enough boiling water to cover them, and a palatable seasoning of salt and pepper, and cook them slowly for two hours, or until they are tender. Serve the birds with their sauce and plain boiled potatoes. BOILED PARTRIDGE WITH CREAM SAUCE. Pluck, singe, and draw the birds without breaking the entrails. Wipe them with a wet towel, and put them over the fire in sufficient boiling water to cover them, with a level tablespoonful of salt ; boil them steadily and gently for fifteen minutes. Meantime, put half a pint of thick cream in a saucepan set in a pan of boiling water, add to it a tablespoonful of butter, and a quarter of a saltspoonful of white pepper, and stir one way until the butter is melted. Then leave the sauce where it will keep hot. When the partridges are done, put them on a hot dish, dry them with a soft cloth, pour the cream sauce over them,. and serve them hot. STEWED SQUIRRELS. Skin two pairs of fat squirrels, wash them quickly in cola water, or carefully wipe them with a wet cloth to remove the hairs, and cut them in quarters, rejecting the intestines. Put a layer of slices of fat salt pork in a saucepan, then place the squirrels in the saucepan, with a palatable seasoning of salt and pepper, and either a little more salt pork, or a quarter of a pound of good beef or veal dripping, or butter ; add enough water to prevent burning, cover the saucepan, and cook the squirrels gently until the meat is tender. When the squirrels are nearly done, uncover the saucepan, so that the water in which they were cooked can stew away. Then put in enough cream or good milk to moisten them, let them heat again, see that they are palatably seasoned, and then serve them hot. SQUIRREL-PIE. After a pair of squirrels have been skinned, wipe them all over with a wet cloth to remove the hairs, and cut them in joints, saving the blood, and removing the entrails. The liver, heart, and kidneys may be used. Chop a pound of beef-suet fine, rejecting all the membrane ; mix it with a pound and a half of flour, two level teaspoonfuls of salt, and a level saltspoonful of pepper. Butter an earthen bakingdish ; add enough cold water to the suet and flour, to make a crust which can be rolled out about three-quarters of an inch thick. Line the dish with the crust, put in the squirrel meat and blood, adding enough cold water to half fill the pie ; season it highly with salt and pepper, and cover with the crust, wetting all the edges to make them adhere so closely that the gravy cannot escape.