Venison With Chili

Cut one pound of venison steak into small dice, throw into pan with hot lard and fry brown, add one tablespoon of flour to thicken and two cups of water. Salt and pepper and add teaspoon of ground chili. - A. Willson, Williams, Ariz.

Saddle Of Venison

Put the venison on to bake, with the side which is uppermost when it comes to the table placed next to the pan. Make the following- dressing and use as described: Season one pint of bread crumbs with salt and pepper. When the meat is about half done turn it over and make gashes on either side of the bone and stuff with the dressing. Pour over the roast one-half teacup of tomato catsup and a half teacup of black molasses, stir a tablespoonful of whole allspice and a teaspoon of brown sugar, pour this over the meat, then sprinkle bread crumbs over the top, bake slowly, keep well basted until done. Serve with little dots of jelly over top of roast. - Mrs. K. W. Williams, Cynthiana, Ky.

Venison Puffs

Shave the desired quantity of cold venison into very thin small slices, mix thick gravy with a little currant jelly, roll puff paste very thin, cut into square pieces, and in each piece put enough of the meat to fill, season with salt, make them into light puffs, brush each puff with the white of an egg. Bake in hot oven. - Mrs. A. S. Lebsch, Williams, Ariz.

Broiled Venison Steak

Place the venison steak on a hot broiler. When partly cooked, turn pepper and salt. When both sides are seasoned and sufficiently cooked remove from fire, and butter. Serve hot with baked potatoes. - Mrs. Elizabeth Hull, Williams, Ariz., aged 95 years.