The Henderson cook book

done; now add 3 quarts of nice ripe tomatoes, cut fine, 2 quarts of corn, 12 or 14 nice size Irish potatoes (cooked in separate vessel) mashed and put in, 1 large tablespoon of butter, 1 large tablespoon of lard, some salt, black pepper, 2 quarts of butter-beans, 1 large onion, cut real fine. Just before taking from the fire I often add a little cornstarch or x/i cup of flour made into a smooth paste. Stir constantly and cook down until it is right thick, and the chicken is cooked all to pieces. You can make this of beef, chicken, squirrel or birds. It is very good to use two different kinds of meats in one stew. You can can this while boiling hot and in air-tight jars and keep for many days.- — Mrs. Jos. R. Rankin. BRUNSWICK STEW (SMALL). Take one chicken or two squirrels, cut up and put over the fire, with V2 gallon water. Let stew until the bones can be removed. Add V2 dozen large tomatoes, 1 pint butter-beans, corn cut from V2 dozen ears, and 1 large Irish potatoes sliced. Season with butter, pepper and salt, and cook until thick enough to be eaten with a fork. BRUNSWICK STEW. Two frying-size chickens ; cut the chickens up, put in a deep vessel with 2 quarts of water ; cook until thoroughly done, take out of vessel, leaving the water from the chicken, and chop fine 3 medium sized ears of corn, % pint lima beans, 3 or 4 good sized tomatoes in separate vessels. When done, cut corn from cob, season with butter, pepper and salt, beans seasoned the same, tomatoes with same, and a little sugar. Return the chicken and vegetables to the vessel in which the chicken was boiled, cook until thick enough to eat with a fork. Add water if necessary. This will serve ten people. — Col T. L. Jones. Remember when frying fish that if the fat in which it is fried is not quite boiling the fish will be greasy, sodden and unwholesome. Never put in the fish till a blue smoke is rising from the fat. BAKED FISH. Clean, wipe and dry fish, rub over with salt, butter, pepper and a little flour. Split fish open and stuff with seasoned bread crumbs. Put narrow strips of fat salt pork in bottom of pan, place fish on top and bake in hot oven, without water; baste frequently. BOILED FISH. Wrap fish in clean white cloth, tying securely. Cover with boiling salted water in pan of same length. Boil about thirty minutes. Serve with Hollandaise sauce. BOILED ROCK. Wash and wipe the fish and sew it in a cloth. Put in a long pot containing boiling water with a tablespoon of salt and 1 of vinegar. Boil gently and allow fifteen minutes to the pound. Serve with egg sauce. PLANKED SHAD. Fasten the shad, split without separating the parts, skin side down, upon a heated and oiled oak or rosewood plank. Brush over with butter, season with salt and pepper, and bake over a dripping-pan in quick oven for about 30 minutes, basting frequently with butter. Set the plank on serving dish, garnish with parsley and serve. — Mrs. W. B. Waddill. BAKED SHAD. After cleaning make a dressing of bread crumbs, salt, pepper, butter and parsley and mix this up with the beaten