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Game (OPOSSUM Scald with lye scrape)

OPOSSUM. Scald with lye, scrape off hair, and dress whole, leaving on head and tail; rub well with salt and set in a cool place over night; place in a large stone pan with two pints water and three or four slices bacon; when about half baked, fill with a dressing of bread crumbs, seasoned with salt, pepper and onions if liked. After returning to pan place sweet potatoes, pared, around the opossum, bake all a light brown, basting frequently with the gravy. When served place either an apple or sweet potatoe in its mouth. -Mrs. L. S. Brown, Atlanta, Go. PIGEONS IN JELLY. - Prepare some calf's foot jelly, season it with pepper, salt and a little mace; place a layer of jelly in the bottom of a bowl; when nearly cool lay some nicely baked pigeons upon it; then pour in enough jelly to cover pigeons; turn out when cold. A beautiful dish.-Miss Tyson, Va.

FRIED RABBIT. - When nicely dressed lay it in a pan and cover with cold water, and add half a teacup salt and soak over night. In the morning drain off water and cover the rabbit inside and out with dry corn meal and let stand till time to cook for dinner; then rinse, cut up and parboil in slightly salted water until tender. Take out, roll in corn meal and fry a nice brown. An onion sliced and laid over it while parboiling, is an improvement for those who like the flavor. RABBITS WITH ONIONS. - Clean and truss the rabbit and put to boil in enough cold water to cover it; when tender remove and fry in boiling lard to a light brown; remove from lard and keep hot. Slice six onions and drop in boiling lard; when fried brown pour a little boiling water in the frying pan and one table spoon browned flour; pour this gravy over the rabbit and serve. Season with salt and pepper.-Mrs. B. Watson, New Orleans.

RISSOLES OF PARTRIDGE. -Three roast birds, half a cup mushrooms, scant cup butter, same of flour, one cream and one of broth or water, little nutmeg, lemon juice, pepper and salt; cut meat in smallest possible dice, mince and add mushrooms, sprinkle with teaspoon of mixed salt and pepper, grate nutmeg and squeeze lemon over all. Make cream sauce by stirring butter and flour together in a sauce pan, adding broth and cream when it begins to bubble, moisten meat with it, stir well, set aside until cold. Then make into rolls size of finger, roll first in flour, then eggs, then crackers, fry in hot lard; pile in dish and garnish with fried parsley. .

To fry parsley, put in wire basket and immerse in hot lard one minute, must be crisp but remain green, drain on a sheet of paper and set a minute in open oven. - Mrs. Harry Woodling , Charleston.

VENISON STEAKS. -Cut these one inch thick, wash and wipe dry and broil on a buttered gridiron. Baste with butter and turn often to prevent burning; do not cook over too hot a fire. Salt. Serve on a hot dish, placing small bit of butter on each, and pouring over it a tablespoon of boiling water. To fry, put enough butter in pan to make ona quarter inch thick; let get smnking hot, then put in venison, brown, turn and brown the other side quickly, then add tablespoon currant jelly for every pound of vennison and put pan where not too hot and cook till done; if an inch thick, about twenty minutes.

KENTUCKY SAUCE FOR ROAST VENISON. - A simple sauce of jelly and a little water is good, yet the following is better: Put half a stick of cinnamon broken in bits and six cloves, with the thin outer peel of half a lemon and a heaping tablespoon of brown sugar in a stew pan; moisten with one and a half wine glasses of port wine, heat for half an hour (do not boil) and strain into a stewpan containing half a glass of currant jelly. Just before serving place over fire to boil a moment to melt jelly and mix all well.