Venison

Soak 7 or 8 hrs. in cold water, then parboil in a weak solution of soda water, and cook as desired. This kills the wild taste. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Fried Venison Steak

Cut the steaks from the breast, rub them over with a mixture of salt and pepper, dip in wheat flour or rolled crackers and fry to a rich brown on both sides in 1/4 lb. of hot butter. Put them on a dish and place a tin cover over them to keep them warm. Dredge 1 heaping teaspoon of flour into the butter in the pan and stir till brown, pour in a small cup of boiling water with 1 tablespoon of currant jelly dissolved in it, stir a few minutes, strain the gravy and pour it over the meat. --Mrs. C. E. Worth, Wheeling, 111.

Venison Pie

Stew gently until tender some small pieces of fresh venison and some slices of sweet potato; season with salt and pepper. Put into a baking-dish and cover with a paste made from the drippings from a roast of venison, allowing 1/2 lb. of fat to 1 lb. of flour. - Mrs. C. E. Worth, Wheeling, 111.

Venison Steak

It requires about 3 minutes more time to broil than beefsteak, even when tender. If doubtful lay in olive oil and lemon juice for 2 hrs. before cooking. Drain, without wiping, and broil over clear, hot coals, turning often to avoid scorching. Take up, lay upon a very hot dish, sprinkle with salt and paprika, and spread on both sides a mixture of butter, stirred up with currant jelly. Cover and leave over hot water 5 minutes before it goes to table. - 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.