The new practical housekeeping

made by mixing half a glass currant jelly for each bird with the drippings in the pan, and stirring' the sauce over the fire until it boils to the proper consistency; another excellent cold sauce is made by mixing a tablespoon dry mustard thoroughly with a glass of currant jelly. Plain boiled potatoes, or potatoes re-warmed, with butter, salt and pepper, may be served with the birds. Roast Pheasant and Partridge the same way. Steamed Prairie Chicken. — Wash thoroughly but quickly, using some soda in the water, rinse and dry, fill witn dressing, sew up with cotton thread, and tie down the legs and wings ; place in a steamer over hot water till done, remove to a dripping-pan, cover with butter, sprinkle with salt and pepper, dredge with flour, place in the oven and baste with the melted butter until a nice brown : serve with either apple sauce, cranberries, or currant jelly. Stewed Prairie Chicken. — Cut in joints, put over the fire in a saucepan with butter and brown quickly ; for each bird add half a glass currant jelly, level teaspoon salt, quarter saltspoon pepper and sufficient boihng water to cover ; cook slowly until tender, adding a* little more water if necessary, and serve them on toast, with the gravy from the pan poured over. Or, put about tablespoon butter, and two of salt pork, cut into bits, m a saucepan, and set on quick fire ; when butter is melted put the bird in, and brown it all round : then add four small onions, half a carrot in slices, salt and pepper, stir tUl onions and carrots are partly fried ; then add a pint of good broth and a bunch of sweet herbs : boil gently till done. Dish the bird, strain the gravy over it, and serve hot. Salmi of Prairie Chickens. — This is an excellent way of serving the remains of roasted game ; but when a choice dish is desired, the birds must be scarcely more than half roasted. In either case cut up neatly, and strip every particle of fat and skin from the legs, wings, and breast ; bruise the bodies well, and put them with the ' skin and other trimmings into a stewpau ; add two or three sliced shallots or onions, small blade of mace, and a few pepper-corns : pour in a pint or more of good veal gravy or strong broth, and boil briskly until reduced nearly half; strain the gravy, pressing the bones well to obtain all the flavor, skim off the lat, add a little cayenne and lemon juice and heat the birds very gradually in it witnout allowing it to boil ; place bits of fried bread round a dish, arrange the birds in the center, give the sauce a boil, and pour it over them. Partridges and other wild-fowl can be prepared in same way. Fried Quail. — Split open on the back and boil until tender ; have an equal quantity butter and lard hot in frying-pan, put in the birds and fry a nice light brown. Lay the quail on slices of toasted bread and pour over them a nice gravy made in pan. Pheasants maj be cooked in same way, served on platter without toast.