Cut thicken open on back, lay on meat
board and pound until it will lie flat; lay
on grid-iron, put an oven lid over the
chicken, weigh this down with a fiat iron,
place over a 1-ed of coals, and broil slowly.
When it is thoroughly cooked, pour melt
ed butter over the fowl. Stew the gib
lets—gizzard, liver and heart —chop fine,
pepper them well, and finish upon the j
grid-iron.
SARATOGA CHIPS.
Peel and slice very thin, several large
potatoes. Lay the slices on cold salt wa- ,
ter for ten minutes. Remove and dry in j
a soft napkin. Have ready, boiling lard; J
drop in a Sight handful at a time, keeping
them separated. As soon as they are of a
pale brown, lift out in a wire spoon, drain,
and place on a hot dish.
LESIOX PIE.
I our eggs, one and a half cups sugar
one cup water, tablespoonsful of flour, one
large lemon, or two small ones. Beat the
yolks of the eggs smooth, and the grated
peel and the sugar, beat well and stir in
the flour, then the lemon juice and the
water; some use milk instead of water.
Fill pie-tins level with paste, and bake:
when done, spread over them the whites of
the eggs, wel-beaten with little suggar.
and return to the oven to brown. Be sure
you beat the sugar through the whites in
stead of sprinkling on top. or you will
have trouble in cutting them—the top will
be tough instead of frothy and nice,
CRANBERRIES AS HEALTHY FOOD.
Theris no healthier, pleasanter food for the
autumn and winter than the cranberry,
and is not only healthy but it has decided
curative proj'erties, and is recommended
by physicians in many ailments, especially
in eruptive skin diseases.
