Buckeye cookery

with chopped parsley, pepper and salt; place in dripping-pan, dot the pieces with bits of butter (one table-spoon in all), add a little water, bake slowly, basting often. When done, take out chicken and make gravy in the pan by adding a mixture of flour and butter, make smooth by stirring. Add either cream or milk to make sufficlient gravy, which season to taste. BROILED CHICKENS OR QUAILS. Cut chicken open on the back, lay on the meat-board and pound until it ‘will lie flat, lay on gridiron, place over a bed of coals, broil until a nice brown, but do not burn. It will take twenty or thirty minutes to cook thoroughly, and it will cook much better to cover with a pie-tin held down with a weight so that all parts of the chicken may lie close to the gridiron. While the chicken is broiling, put the liver, gizzard and heart in a stew-pan and boil in a pint of water until tender, chop fine and add flour, butter, pepper, — salt, and stir a cup of sweet cream to the water in which they were boiled; when the chicken is done, dip it in this gravy while hot, lay it back on the gridiron a minute, put it in the gravy and let. boil for a half minute, and send to the table hot. Cook quails in the same way.—Mrs. A. S. Chapman. Cuintt CoLoRAD. Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley. and a few onions. Take half pound large ee aoa ua cout Ne tae 'POUBTRY.. fees pepper pods, remove seeds, and pour on boiling water; steam ten or fifteen minutes; pour off water, and rub them ina sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and-salt. Place a border of rice around the dish before setting on table. This dish may alsc be made of beef, pork or mutton; it is to be eaten in cold weather, and is a favorite dish with all people on the Pacific coast.—Mrs. Gov. Eratley, Nevada. at CHICKENS FOR LUNCH. es 3 Split a young chicken down the back, wash and wipe dry, season with salt and pepper. Put in a dripping-pan, and place in a moderate oven; bake three-quarters of an hour. This is much better for traveling lunch than when seasoned with butter. —Mrs. We Be. Brown, Washington, D. C. ) CHICKEN PoT-PIE. Cut up a chicken and put on in hot water enough to cover, and take care that it does not cook dry; while boiling cut off a slice from bread dough, add.a small lump of lard, and mix up like light biscuit, roll, cut out with cake-cutter and set by stove to rise; wash and pare potatoes of moderate size, and add them when chicken is almost done; when potatoes begin to boil, season with salt and pepper, add dumplings and season again. See that there is water enough to keep from burning, cover very tightly, and do not take cover off until dumplings are done. ‘They will cook in half an hour, and may be tested by lifting one edge of the lid, taking out a dumpling and breaking it open. Or, the dumplings may be placed in steamer over cold water, taking care to leave some of the holes in steamer open, as if all are covered by the dumplings, the steam — will not be admitted, and they will not cook well. If there are too many dumplings to lie on bottom without covering all holes, attach them to the side and upper edge of steamer by wetting dough and pressing it to the edge. When done remove to vegetable dish and pour hot gravy over them. Dish potatoes by themselves, and chickens and dumplings together. Make gravy by mixing twe level table- “spoons flour and a little butter together, and stir into the broth remaining in pot slowly, add more boiling water if needed and . season with salt and pepper. Or, make poplin with one pa ls os dene aN ATIVE, Sibi g Rott fe. 8 trie TY A ale Oo tM ie Fak: SONA 1 ~ 7 “7 le ait re MN OR Roe ‘POULTRY, eas