Barbecued Squirrel

Broil the squirrels, lay upon a hot dish, ribs downward, and cover with a sauce made by heating together 4 tablespoons of vinegar with 2 of butter, a teaspoon each of sugar and made mustard, 1/2 teaspoon each of salt and pepper. Boil 1 minute; pour over the squirrels and let them stand, covered, 10 minutes before serving. - Mrs. C. E. Worth, Wheeling, 111.

Broiled Squirrels

Skin, clean and lay in a marinade of salad oil and lemon juice for 1 hr. Drain, but do not wipe, lay upon a griddle iron, wide open, ribs downward. Broil over clear coals, turning as they begin to drip. When done remove to a hot water dish, wash with butter creamed with lemon juice and seasoned with pepper and salt. Cover, and let stand 5 minutes before serving. - Mrs. C. E. Worth, Wheeling, 111.

Squirrel Pie

Clean and joint the squirrels, cutting the backs into 3 pieces. Put 6 slices of fat salt pork into a saucepan, fry 3 minutes, put in the squirrels and fry to a light brown in this fat, adding as the meat begins to yellow a chopped onion, some chopped parsley, and a cup of mushrooms; sprinkle over them 2 tablespoons of flour; add a pt. of stock, and simmer slowly until the meat is tender, seasoning with salt and pepper. Boil 1 minute; pour over the squirrels and let them cool before putting into bake-dish; pour in a gravy formed by stewing, add a few more mushrooms and a couple of hard-boiled eggs, cut in slices; cover with a good crust, and bake 1 hr. - Mrs. Clark Mason, Ben-sen, 111.

Roast Squirrel

Clean, wash, and lay for 1 hr. in salad oil and lemon juice. Have ready a large cup of bread crumbs soaked in enough cream to moisten them, add a cup of minced mushrooms and pepper, salt and onion juice to your taste. Fill the squirrels with this stuffing, sew up and truss, rub all over with butter, lay in a baking-dish, and nearly cover with weak stock. When done, make a piquant sauce from the gravy in the pan by adding the juice of 1/2 a lemon, a teaspoon of Worcestershire sauce, paprika and salt to taste. Boil up and pour into a boat. - Mrs. May C. May, Mayfair, 111.