SMOTHERED CHICKEX

For smothered chicken, the fowl must be split down the back, washed, and wiped dry. Lay it breast up- ward in baking pan ; pour over it a ]3int and a half of boiling water, in which has been dissolved a heaping tablespoonful of butter ; cover with another pan that fits exactly. Cook slowly for half an hour, then baste plentifully with the butter water in the pau ; cover, and leave about twenty minutes. Baste again, and once more in another quarter of an hour. An hour and a quarter is long enough for a 3^oung fowl. Baste the last time with a tablespoonful of butter, cover, and leave in the oven about ten minutes longer. It should be of a tine yellow brown all over, not crisped any- where. Thicken the gravy with a tables]30onful of browned tiour, and pour over the chicken. The Hour should first be wet with a little cold milk, or water, and rubbed smooth. — Ilrs. Jacob Keyser, Fayette, Mo.

PRAIRIE CmCKEXS— STEAMED OR BAKED.

Stuff them, after cleaning, with a dressing of bread crumbs, and seasoning of pepper and salt, and mixed with melted butter. Sage, onion, or summer savorj^ may be added, if liked. Secure the fowl firmly Avitli a needle and twine. Steam in a steamer until tender; then remove to a dripping-pan ; dredge with fiour, pep- per, and salt, and brown delicately in tlie oven. Baste with melted butter ; garnisli with parsley, and lumps of currant jell}^ Prairie fowls may be stewed, or broiled, the same as other birds. — From Mrs. Owens'' Coolc BooTi.