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Prairie Hens

Prairie hens may be treated either like a fowl or like a pheasant. The insides must be washed, and a rinse with soda or potash is a good sweetener. If prepared like a fowl, the usual adjuncts are required; if like a pheasant, a brown sauce, with a little claret, and a dash of orange-or lemon-juice, is a good accompaniment. The bird is improved by larding, and should be well basted. Time to cook, an hour or more, according to size. Probable cost, uncertain.