ew pan
or Dutch oven. Add one quart boiling water; add three blades celery, cut
in pieces, and three slices of onion, a small bit of bay leaf and
one-half teaspoon peppercorns. Cover closely and simmer (in the oven if
Dutch oven is used) slowly, until birds are tender (about two hours
according to age of birds). Remove from casserole, cool and spread with
soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain
liquor from casserole. Try out fat salt pork in vessel, and brown birds
richly in the pork fat, turning often that they may be evenly browned.
Make a sauce of the strained stock. Make shallow, boat-shape croutons
of stale bread, fry them a golden brown in deep hot Cottolene, drain on
brown paper and arrange a bird in each boat. Garnish with parsley.

STUFFING FOR PIGEONS

1 cup hot, riced potato.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 teaspoon finely chopped chives.
1 tablespoon butter.
1/4 cup soft stale bread crumbs soaked in water
then wrung in a napkin.
1 egg yolk.
Few grains poultry seasonings.

PROCESS: Mix ingredients in the order given and fill body of pigeons.

ASPARAGUS WITH BUTTER SAUCE

Untie the bunches, wash and remove scales. Cut off the hard part of
spears as far up as they will snap. Retie, and cook in boiling salted
water until tender (about fifteen minutes), leaving the tips out of
water the first ten minutes of cooking. Drain, remove strings. Arrange
in hot serving dish and pour over two tablespoons melted butter (for
each bunch), sprinkle with salt and pepper.

SPINACH SALAD

Pick over and wash in several waters or until no sand is left in bottom
of bowl, one-half peck spinach. Drain and cook in its own juice and the
water that clings to the leaves (if spinach is old, cook it in plenty of
water), until soft. Drain dry as possible and chop finely. Season with
salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then
cut shreds in small bits. Saute them until delicately browned and crisp,
skim them from the fat, add them to spinach, add one tablespoon of bacon
fat. Butter lightly small Dairole molds and pack solidly with spinach.
Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or
Bologna sausage, trimmed in circular pieces a trifle larger than mold of
spinach. Arrange each portion in a nest of parsley or cress, and fill
depression on top