Kill the chicken the day before using, split open in the back, nicely clean, and, if the weather is warm, slightly sprinkle with salt. If for breakfast, half an hour before press between the folds of a clean towel till dry, grease well with fresh butter, sprinkle with pepper and salt and lay on a gridiron, over hot coals, with the inside of the chicken down. Let it cook principally from this side, but turn often till the outside of the chicken is of a bright, yellow brown. When thoroughly done, pour over it melted butter, sprinkle pepper, and sift pounded or grated cracker.--_Mrs. S. T._ CHICKEN PIE. Cut up the chicken and place in a deep oven with one large spoonful of lard. Let it brown a little and add one onion, parsley, thyme, sage and black pepper, to suit the taste. Pour on it a cupful boiling water, stir well and let it simmer till well cooked. Just before taking from the fire, rub together: 1 cup cream. 1 spoonful butter. Yolks of 2 hard-boiled eggs. 1 grated nutmeg and other spices to the taste. Stir well and pour in a pan lined with a paste.--_Mrs. A. C._ _Chicken Pie._ Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with chicken interspersed with layers of very thin bacon. Add some large crumbs, some pepper, and a quarter-pound butter. Fill the dish with cold water, and yolks of four or six hard-boiled eggs, then dredge with flour and put on the top crust. Let it bake gradually. It will take two hours to bake.--_Mrs. Col. W._ CHICKEN PUDDING. Cut up the chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt, and a little of the water in which the chicken was stewed. Make a batter of one quart milk, five eggs, a little salt. Pour this batter over the chicken, and bake half an hour.--_Mrs. A. B._ _Chicken Pudding._ 10 eggs beaten very light. 1 quart rich milk. ¼ pound melted butter. Pepper and salt to the taste. Stir in enough flour to make a thin, good batter. Put four young chickens, nicely prepared and jointed, in a saucepan, with some salt and water and a bundle of thyme or parsley. Boil till nicely done, then take up the chickens and put in the batter. Put all in a deep dish and bake. Serve with gravy in a boat.--_Mrs. Dr. C._ CHICKEN PUDDING WITH POTATOES. Cut up a young chicken as if to fry, and parboil it. Boil and mash Irish potatoes. Beat up three or four eggs, add to the potatoes, and thin with milk. Season with butter, pepper and salt, stir in the chicken, and bake it. Boiled rice is a good substitute for potatoes.--_Mrs. E. W._ N. B.--Most of the recipes given for turkey apply to pea-fowl, and most of those given for chicken may be used for guinea fowl.--_Mrs. S. T._ TO ROAST GOOSE.