The national course in home economics

Clean and wipe a chicken and drop the pieces into boiling lard. Fry until well browned and thoroughly cooked. As the pieces are cooked remove to a hot platter. When all are done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in about one cup or more of cream. Dredge in a little flour; stir; bring it to a boil and let boil three minutes. Season with pepper and salt and pour over the chicken. Sprinkle the top with some finely-chopped parsley. Have ready firm, cold corn-meal mush. Cut it into slices, dip them lightly in egg, cover with flour, and fry in butter. Garnish the edge of the platter with these corn dodgers, and serve. Mrs. C. I. Tibbitts. CHICKEN STEW WITH BISCUIT. Boil the chicken same as for fricassee, take out the chicken and have ready a frying-pan with butter; into this put your chicken and let brown on both sides; after taking the chicken up on platter pour into your frying-pan the gravy left in the kettle. Let come to a boil, thicken. Have ready some cream biscuits, break open on the platter, butter each half and pour over your gravy. J. T. P. CURRIED CHICKEN. Slice an onion and brown in a little butter, adding a spoonful of currypowder. Let remain covered a few minutes to cook. Add more butter, and put in the cold chicken previously cut up very small. Thicken with a little flour. F. V. Varley. REED BIRDS. They need to be plucked and drawn very carefully, when they can be salted and flour dredged over them. They need a quick fire and about fifteen minutes roasting. Raw oysters can be placed in each one before putting it in the oven. Roll the oysters in bread-crumbs. Rub butter over them and pepper. D. P. Mann SNOW BIRDS. Clean a dozen thoroughly. Put a couple of oysters in each, put them in a yellow-ware dish, add two ounces of boiled salt pork and three raw potatoes cut into slices. Add a pint of oyster juice, an ounce of butter, salt and pepper. Lay a crust over the dish, and bake in a moderate oven. C. E. P. ROASTED GUINEA FOWL. (Delicious.) Unless young the guinea are apt to be tough, but even an old guinea can be made eatable by the care of a good cook and they are always highflavored and savory. Clean, stuff and roast like duck or chicken and send to the table with currant jelly. Mrs. Helen Gay. ROAST PARTRIDGES. A simple method of roasting these birds is to pick them, draw them, and wash carefully. Then truss them, binding thin slices of smoked bacon around them. Roast fifteen minutes in a pretty hot oven. About seven minutes before needed for the table, remove the bacon, salt the partridges lightly, and brown them in the oven. When placed on the table a brown gravy must accompany them. Mrs. M. Marline. ROAST PARTRIDGES— No. 2. A German way of roasting these birds is to truss them as you would a chicken. Place a vine-leaf upon the breast of each, over this lay two or three thin slices of fat bacon, and fasten them securely with strong twine. Put the birds into a stew-pan, just large enough to hold them, with as much butter as will keep them well basted, and when they are browned on one side turn them to the other, until they are evenly colored all over. When done pour a cup of thick cream over and sprinkle bread-crumbs, browned in butter, upon them. Mrs. Freda M. QUAILS ON TOAST.