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One chicken or fowl, weighing about three pounds ; one table- spoonful of butter, three of flour, one large onion, three slices of carrot, three of turnip, three pints of boiling water and salt and pepper. Cut the chicken in slices suitable for serving. Wash, and put in a deep stew-pan, add the water, and set on to boil. Put the carrot, turnip and onion, cut fine, in a sauce-pan, with the butter, and cook slowly half an hour, stirring often ; then take up the vegetables in a strainer, place the strainer in the stew-pan with the chicken, and dip some of the water into it. Mash the vegetables with the back of a spoon, and rub as much as possible through the strainer. Now skim two spoonfuls of chicken fat from the water, and put in the pan in which the vegetables were cooked. When boiling hot, add the three table- spoonfuls of flour. Stir over the fire until a dark brown ; then stir it in with the chicken, and simmer until tender. Season well with pepper and salt. The stew should only simmer all the while il is cooking. It must not boil hard. About two hours will be needed to cook a year old chicken. Twelve minutes before serving draw the stew-pan forward, and boil up ; then put in the dumplings, and cook ten minutes. Take them up, and keep in the heater while you are dishing the chicken into the centre of the platter. Afterwards, place the dumplings around the edge. This is a very nice and economical dish, if pains be taken in preparing. One stewed chicken will go farther than two roasted. Larded Grouse. Clean and wash the grouse. Lard the breast and legs. Run a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft butter ; then dredge thickly with flour. Put into a quick oven. If to be very rare, cook twenty minutes ; if wished better done, thirty minutes. The former time, as a general thing, suits gentlemen better, but thirty minutes is preferred by ladies. If the birds are cooked in a tin-kitchen, it should be for thirty or thirty-five minutes. When done, place on a hot dish, on which has been spread bread sauce. Sprinkle fried crumbs over both grouse and sauce. Garnish with parsley. The grouse may, instead, be served on a hot dish, with the parsley garnish, and the sauce and crumbs served in separate dishes. The first method is the better, however, as you get in the sauce all the gravy that comes from the birds. Larded Partridges. Partridges are cooked and served the same as grouse. Larded Quail. The directions for cooking and serving are the same as those for grouse, only that quails cook in fifteen minutes. All dry-meated birds are cooked in this way. The question is sometimes asked, Should ducks be larded? Larding is to give richness to a dry meat that does not have fat enough of its own ; therefore, meats like goose, duck and mutton are not improved by larding. Broiled Quail. Split the quail down the back. Wipe with a damp towel n Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals. Serve on hot buttered toast, garnishing with parsley. Broiled Pigeons. Prepare, cook and serve the same as quail They should be young for broiling, squabs being the best. Broiled Small Birds.