The household (of the Detroit free press)

Two cups of finely crumbed stale bread (baker's is best), half a cup of finely chopped beef suet, two tablespoonfuls chopped parsley (dried will do), one teaspoonful each of thyme and marjoram, a little shred lemon peel and grated nutmeg. Moisten with a beaten egg, salt and pepper to taste. This is sufficient for a chicken ; it will take double the quantity for a turkey, and is equally good for veal. Or, take dry pieces ' of bread or crackers, chop them fine, put in a small piece of butter or a j little cream, with sage, pepper and salt, one egg and a small quantity of flour, moistened with milk. DRESSING FOR GEESE OR DUCKS. Two ounces onions, one ounce green sage leaves, one ounce of pecans or walnuts, chopped fine ; a sprig of fennel, thyme or a bay leaf ; four ounces toasted bread crumbs (made by putting crusts in an oven and when thoroughly brown and dry grating them), one tablespoonful of butter, the yolk of one egg well beaten, a minced apple, one dozen raw oysters, one or two bird peppers, black pepper and salt to taste; aiew mushrooms and a truffle or two, chopped fine, adds to the delicious flavor. CAMP WAY OF COOKING FOWLS. Kill the fowl (no matter what kind it may be) by cutting off the head ; hang up by the feet till free from blood ; then carefully remove all the entrails and crop ; use no water in the operation, save upon your hands before commencing ; be careful not to remove or disturb the feathers ; stuff the fowl with ordinary stuffing ; then wrap the body up in wet brown paper and roast in the ashes of the fire as you would potatoes till done. The time consumed in roasting will depend on the age and kind of fowl. There is no danger of burning, if properly attended to, and better be overdone than rare. When you think the fowl sufficiently done, take out of the embers and unroll carefully ; remove the feathers and skin together ; place upon a large dish and carry to the table. A sweeter fowl was never eaten. BREAKFAST DISH. A nice cold breakfast dish is to take a fowl and cut it up, or take the remnants of a fowl from dinner, put a few slices of bacon between the layers and put the whole in a baking dish ; flavor with pepper, salt and some parsley ; then add jelly to the top made from gelatine, which can be done by dissolving it with boiling water. Leave this covered for half an hour or three-quarters in the oven, and, when done, trim with parsley. TO DRESS COLD FOWL. Take the remains of a cold fowl, remove the skin, then the bones, leaving the flesh in as large pieces as possible ; dredge with flour, and fry a light brown in butter ; toss it up in a good gravy well seasoned and thickened with butter rolled in flour ; serve hot with bits of toasted bread. SMOTHERED CHICKENS. Cut the chickens in the back, lay them flat in a dripping pan with one cup of water ; let them stew in the oven until they begin to get tender, take them out and season with salt and pepper ; rub together one and and one-half tablespoonfuls of flour, one tablespoonful butter ; spread