The household (of the Detroit free press)

Roast them on the little wire that accompanies the roaster; turn and baste frequently, and season with pepper and salt, or boil in a crust like dumplings. RABBITS. Rabbits which are in their best condition in winter, may be fricasseed like chicken in white or brown sauce. To roast, stuff with a dressing made of bread crumbs, a little chopped salt pork, onion, pepper and salt ; sew up, rub over with a little butter, or lay on a few slices of salt 3. ROAST WOODCOCK ON TOAST. 4. ROAST" QUAIL ON TOAST. 5. ROAST PIGEON. HAUNCH OF VENISON. ROAST DUCK. ROAST PARTRIDGE. 2. ROAST HARE. ROAST GROUSE. SQUIRRELS, VENISON AND WOODCOCK. 505 pork, add a little water in the pan and baste often. Serve with currant jelly. BROILED SQUIRRELS. Clean and soak in cold water to draw out the blood ; wipe dry and broil on a gridiron over a clear, hot fire, turning often ; when done lay in a hot dish and dress with plenty of melted butter, pepper and salt, and let it lie between two hot dishes for five minutes before eating. HAUNCH OF VENISON. Wash all over with lukewarm vinegar and water, then ,rub well with butter or lard to soften the skin. Cover the top and sides with foolscap paper, well greased, and coat it with a paste of flour and water, half an inch thick. Lay over this a large sheet of thin wrapping paper and over this another of stout foolscap. Tie all down in place by greased pack-thread. The papers should also be thoroughly greased. Do this the day before needed to roast. About three hours before it will be needed, put into the dripping-pan, with two cups of boiling water in the bottom. Insert another pan over it to keep in the steam ; be sure that the fire is good and leave it to itself for an hour. Then see that the paper is not scorching; wet it all over with hot water and a ladleful of gravy ; cover it and let it alone for an hour and a half more. Remove the papers and paste, and test with a skewer in the thickest part. If it goes in readily, close the door and let it brown for half an hour. Baste freely four times with wine and butter, and at last dredge with flour and rub over with butter to make a froth. Take it up, put upon a hot dish. Skim the gravy left in the dripping-pan, strain it, thicken with browned flour, add two teaspoonfuls of currant jelly, a glass of wine, pepper and salt. Boil up for an instant, and serve in a gravy boat. Allow a quarter of an hour to the pound in roasting venison. The neck can be roasted in the same way as the haunch. BROILED VENISON. Cut thin slices, mix stale crumbs of bread with pepper and salt, egg the slices, and dip into the seasoned bread; broil over a clear fire. Serve with a gravy sauce. WOODCOCK. Tie the legs, skin the head and neck, turn the beak under the wing and tie it, tie a piece of bacon over it, and immerse in hot fat for two or three minutes. Serve on toast. Or split them through the back and broil, basting with butter and serving on toast. They may also be roasted whole before the fire for fifteen or twenty minutes. HOW FO FREEZE THEM.