st,
sprinkle with salt and pepper and lay the pieces on a gridiron the
inside down. Broil slowly at first. Serve with cream gravy and currant
jelly.

PRAIRIE CHICKEN (STEAMED AND BAKED).--Stuff them with a dressing of
bread crumbs and seasoning of pepper and salt, mixed with melted
butter, sage, onion or summer savory may be added if liked. Secure the
fowl firmly with a needle and twine. Steam until tender, then remove to
dripping pan; dredge with flour, pepper and salt, and brown delicately
in oven. Baste with melted butter. Garnish with parsley and currant
jelly. Above game recipes given in American Cookery demonstration by
Mrs. A. McKay.

BROILED VENISON STEAK.--Venison steaks should be broiled over a clear
fire, turning often. It requires more cooking than beef. When
sufficiently done season with salt and pepper, pour over two
tablespoonfuls of currant jelly, melted with a piece of butter. Serve
hot on hot plates. Delicious steaks, corresponding to the shape of
mutton chops are cut from the loin.--Mrs. C. C. Mackenroth.

ROAST VENISON.--Rub the saddle or haunch of venison with a damp cloth
and then rub in butter. Make a thick paste of flour and water and
spread it an inch thick on the roast. Lay a buttered coarse wrapping
paper or one of the new cooking paper bags over the roast and put the
meat in the roasting pan with one cupful of hot water. Lift the paper
and baste every fifteen minutes with melted butter and hot water. Roast
in a hot oven until the meat is tender, then remove the paper and the
coat of paste. Dredge the meat with flour, one teaspoonful of salt and
pepper and baste with pan drippings and butter until meat is nicely
browned. Add a pint of hot water to the drippings and thicken with
flour for a gravy. Add a pinch of cloves, nutmeg and mace and stir in a
glass of currant jelly until it is dissolved. Strain and serve with the
meat. Venison cooked this way will be moist instead of dry and
hard.--Mrs. Whitehead.

ROAST PRAIRIE CHICKEN.--Have chicken skinned and put in cold water at
least three hours, then wipe dry and stuff with bread crumb dressing.
Put in roaster and dot with bits of butter and two or three slices of
bacon, one onion pricked with three cloves, add several pepper and all
spice kernels and a teaspoonful of salt and one cupful of water. Roast
about one and one half hours and baste occasionally.--Mrs. J. Bruegger.

ROAST WILD DUCK.--It is best to keep wild ducks a few days after th