Cooks in clover

the body with a cord ; rub the outside with salt and pepper; dredge with flour, and place bits of butter over the top; put in a dripping pan with one cup of water; roast in a hot oven two and a half hours, basting frequently ; boil and chop the giblets quite fine, and use in the gravy, which should be thickened with two tablespoons of flour; add enough water to make a large bowlful. * * * Oyster Dressing. — Half a pint of oysters, half a loaf of bread. Break the bread in fine pieces and soak in enough water to moisten it ; put in a tablespoon of butter, a pinch of salt and pepper, a pinch of thyme, and, lastly, stir in the raw oysters. *. Roast Wild Fowl. — The flavor is best preserved without stuffing. Put pepper, salt and a piece of butter into each. Wild fowl require much less dressing than tame. They should be served of a fine color and with a rich brown gravy. To pre- vent the fishy taste which wild fowl sometimes have, put an onion, salt and hot water into the dripping pan, and baste them for the first ten minutes with this; then take away the pan and baste constantly with butter. Mrs. R. Montgomery. Broiled Quail. — Pull off the skin, split them down the back with a sharp knife, pepper the breasts and lay the inside first upon the gridiron. Broil them slowly at first, skewering a small bit of pork upon each one. Turn them after seven or eight minutes. Broil them twenty minutes. * » * Mock Duck. — Prepare a good dressing, as for turkey. Pound a round steak, spread the dressing over it, sprinkle with salt and pepper, and add a few bits of butter; turn the ends over, roll the steak \ up tightly and tie ; spread butter over the steak, and wash with a well beaten egg. Put water in a baking pan and lay the meat so as not to touch the water, basting often. Bake half an hour in a brisk oven. Make a brown gravy, and send to the table hot. Mrs. O. W. Fowler. Turkey Hash. — Cut the meat of cold roast turkey in small pieces, put the gravy with it, adding warm water if there is not sufficient gravy, season with butter, salt and pepper, and let it come to a boil. Add a couple of hard boiled eggs cut in small pieces, before serving. Mrs. Garret Terhune. Sauces and Gravies. Drawn Butter. ^Take a lump of butter the size of an egg, and two tablespoons of flour; beat to a cream, then pour over this a scant pint of boiling water. Set on the fire and let it just come to a boil. Serve immediately. * * * Egg Sauce for Fish. — Make rich drawn butter with milk; when cooked add one beaten egg while hot; do not put on the fire again. £. K.—B'dway, N. Y. Cranberry Sauce. — Pick and wash one quart of | cranberries; place them in a porcelain lined saucepan; pour on just enough water to cover them. When the berries begin to break, add one pint of sugar, and stew for twenty minutes. Stir often to pre- vent burning. Strain through a colander. When cool, this will make a desirable sauce for poultry. Mrs. J. H. Whitehead. Mint Sauce. — One cup of vinegar, one cup of sugar, juice of two lemons and the rind of one pared very thin. Two heaping tablespoons of mint, chopped as fine as possible. The lemon rind to be chopped fine too. Mix all together and let stand several hours. This may be bottled for future use. Mrs. Chas. B. Reynolds.