Baked Jack Rabbit

If "jack" is old, after dressing, parboil for 3 to 5 minutes, adding about 1 teasp soda to the hot water, and then drain. Fasten slices of salt pork across the back of the rabbit, with wooden toothpicks. This imparts a good flavor and prevents the drying out of the meat. Season and dredge well with flour, and put a few bits of butter around the rabbit in the pan, adding a very little water, and about 1 tablesp vinegar. Baste often. When done thicken the gravy with a little flour.-[Mrs. W. H., Kan.

Fried Guinea-Hen

Select a nice, fat guinea-hen weighing about 3 lbs, clean and wash thoroughly in cold water, and put in a kettle over the fire with scarcely enough cold water to cover, adding 1 teasp salt and 1 tablesp vinegar, after the hen has boiled 1 hour. When tender joint and cut in pieces of convenient size, and fry brown on both sides in butter. Remove from the frying pan to platter, add 1 cup thick sweet cream to the gravy in the pan, season to taste, let boil up, and serve.- [Mrs. C. E. D., N. Y.

Roast Goose

Dress and wash thoroughly, and half fill with a dressing prepared as follows: Boil and chop fine 1 doz onions and mix well with an equal quantity of bread crumbs; add 1 teasp sage, salt, and 1 level teasp pepper. Bake in a hot oven, basting frequently. When done skim the fat from the gravy in the pan, add the liquid from the boiled giblets, and also the giblets chopped fine, thicken with a little flour, and season o taste. Serve goose with apple sauce.-[S. B., N. Y.-A very nice dressing for goose is boiled sauerkraut, seasoned with pepper.-[Mrs. J. H., Minn.

Fried Venison with Gravy

Cut venison into medium thick slices, hack it criss-cross with a butcher's knife on both sides, roll in flour, sprinkle with salt and pepper, and fry in hot drippings until evenly browned on both sides. Put the steak on a warm platter and add 1/2 cup milk and cream mixed to the gravy in the frying pan and a very little flour to thicken slightly. Let boil up once, and then pour over the steak, and serve at once.- [Mrs. B. H., Ore.

Bread Dressing

To 1 qt bread crumbs add 1 onion, chopped fine, salt, pepper and sage to taste, 1 or 2 beaten eggs, and fatty meat liquor to moisten.-[Mrs. W. H. B., Cal.