The housewife's aid

Never cook under two days after it is killed. Before cooking put in weak salt water for several hours to remove strong taste. Plunge in boiling water for five minutes. Make a dressing of toasted bread crumbs, a little fresh pork chopped fine, one minced onion, butter, salt and pepper. Fill the cavity with the dressing. Rub the fowl with butter or lard and put in a pan with one pint of boiling water. Place in a hot oven, baste and turn until well done. Season gravy with onion. ROAST BEEF Wipe, trim and tie or skewer into shape. Dredge with salt, pepper and flour. Put in a very hot oven with two or three tablespoonfuls of drippings or pieces of the beef fat placed in the pan. When the meat is seared, baste with the fat; reduce the heat. For a piece weighing six or eight pounds, bake fifty or sixty minutes if liked very rare, an hour and a quarter to an hour and a half if liked well done.—Mrs. Sol Dixon. BROWN BEEF STEW Cut 2 pounds of beef in small pieces. Melt some of the fat in a pan, brown in it one-half of the meat. Put rest of the meat in a kettle with a pint of cold water. Heat slowly and add browned meat to the ketile. Thicken with flour and add one pint hot water. Add cup of diced carrots, pint of diced potatoes, simmer two hours. BROILED STEAK WITH MUSHROOMS AND WINE GRAVY Broil a two-pound porterhouse steak and remove to a hot dish, put in the pan 1 heaping tablespoon of butter, let melt and add two tablespoons of flour. When flour has browned, add 1-3 of a cup of hot water, 2 tablespoons of tomato catsup and a small wine glass of any good, sweet wine. Blend well and add a small can of mushrooms previously cooked in their own liquor for 15 minutes. Pour over the steak and serve with triangles of toast. —Mrs. C. G. Cummings. MOCK DUCK 3 pounds of round steak cut in a single slice. Roll up and tie. Make a slit in the middle and fill with a potato and onion dressing as for duck. Put strips of salt pork on top. Bake slowly three hours. VEAL LOAF Three pounds of veal, three eggs, one-fourth cup of butter, one teaspoonful of black pepper, two teaspoonfuls of salt, one-half pound of ham, three tablespoonfuls of cream, one teaspoonful of onion juice, one-half teaspoonful of allspice, two teaspoonfuls of summer savory, one-half cupful of fine bread or cracker crumbs. Chop the veal and ham very fine; beat the eggs until light, and melt the butter; mix the veal, ham, crumbs and seasoning well together; add the eggs, and when mixed, the cream and melted butter; mix thoroughly. Press into a mold previously wet with cold water, and turn out carefully on a flat baking-pan. Bake for two hours in a moderate oven, basting occasionally with melted butter. A NICE WAY TO USE LIVER—(VERY GOOD) Boil liver till tender, run through meal chopper, add 1% cups meal (mixed with cold water) 1 large onion, a pod of red pepper and salt to taste. Put all back in water liver was cooked in (which should be about one quart), cook slowly, stirring constantly. When very thick turn into a pan to cool. This will keep several days. To prepare for serving cut in thick slices, dip in flour and brown in a well greased pan.—Mrs. Atwood Bizzell. BAKED HAM Wash and trim old ham and place in roaster with enough water to cook, in which pour one cup molasses. After ham is thoroughly done take up, skin, spread top with apple jelly, stick whole cloves about one inch apart on top and sprinkle with grated bread crumbs. Place in oven to brown.—Mrs. W. D. Hood. CROQUETTES CHICKEN CROQUETTES