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flour, pepper and salt, put bits of butter on top of each bird. Pour in pan 1 dipper of cold water, cover and let steam half an hour, then have rolled bread crumbs, a few chestnuts cooked and pulverized. Add to this 1 heaping tablespoon of butter, pepper and salt. Brown it a little in skillet, then stuff bird and set in oven to brown. If water evaporiates add a little hot water. Remove birds when done ; add 1 tablespoon of butter and 1 dessertspoon of flour, well blended ; add to gravy, stir until smooth; pour over birds when ready to serve. Broiled Partridge. Wash partridge, put in pan, dredge with flour, add pepper and salt and bits of butter on top of each bird ; pour in 1 dipper of cold water, cook slowly and baste every few minutes, turning birds occasionally. Add a little more hot water if needed ; cook until done ; add 1 tablespoon of butter and 1 dessertspoon of flour well blended ; put birds on a hot dish ; stir this gravy until smooth ; then pour on birds and serve. To Roast Goose. Wash the goose and rub with salt and pepper, put in roasting pan, dredge with flour. Cook 3 hours ; % hour before it is done put in a skillet 1 tablespoon of butter, a little lard; when melted add enough bread crumbs for dressing, a dash of onion; with 5 tablespoons of the stock from the goose. Stir until a chestnut brown ; then stuff the goose and put back into pan ; skim off nearly all the grease from gravy, adding to it any crumbs that are left with the giblets, cut into dice. Serve with apple sauce. Boiled Turkey. Have turkey washed and put in salted water a few minutes, then fill with a dressing made of rolled bread crumbs, a dash of onion, pepper and salt. Tie the legs and wings, then pin up in a cloth ; put a little salt in the water. A large turkey will require 3 hours, boiling all the time, but not too rapidly. Serve with drawn butter and 4 hard-boiled eggs chopped; oyster sauce is also nice served with boiled turkey. To Fry Chicken. Cut up the chicken and put in cold water with a little salt; let it stay 1 hour, then wash off in clear water. Dip pieces of chicken in sifted flour with plenty of black pepper. Have hot lard in a skillet ; fry a light brown. Make a biscuit dough and cut in long straight pieces and cook. To Make the Gravy — When the chicken is done take out and put in the skillet 1 tablespoon of flour ; when it is well mixed add 1 cup of sweet milk, salt and pepper, stirring all the while. This is to be served with the chicken. Grouse. Pluck carefully not to tear the skin, draw and wipe, but do not wash it. Cut off head and truss like fowls. Larding improves them or can fasten thin slices of fat pork over the breast or put 2 tablespoons of butter in each bird; either way is good. Baste every 5 minutes, parboil the liver and pound to a paste with butter, cayenne pepper and salt. Toast thin slices of bread, remove the crust and spread with this paste about 10 minutes before serving; place on the birds. Serve with a rich brown gravy. Boast Quail. Rinse quail in ice water and steam over boiling water until tender. Dredge with flour, put on bits of butter liberally, add pepper and salt, put inside of oven and cook until a chestnut brown. Thicken gravy with green grape jelly, garnish with parsley. Any kind of fowl may be cooked in same manner. Smothered Grouse. Split in half, wash thoroughly, rub well with salad oil and salt, brown delicately, then set on back of range to steam. Add 1 cup of brown stock to pan, let it simmer a while, then pour on birds. Serve with French peas. Snipe.