French cook cannot understand why these "lumps
of sweetness" do not require long cooking and elaborate sauces to make
them palatable, and these cooks invariably spoil them. Pluck and draw
the birds, leaving the heads on. Put into a frying-pan an ounce of sweet
butter; when hot, add six birds; toss them about to cook evenly; add a
little salt and pepper; let them remain over the fire for about three
minutes, and serve on a hot dish.

To cook them in large quantities, as they are prepared by the gunners at
their club-houses along the Delaware, proceed as follows: Clean them
properly; arrange them in a baking-tin; add a liberal quantity of
butter, salt, and pepper; put the pan in the oven. At the end of five
minutes turn them with a long-handled spoon, let them cook five minutes
longer, and serve.

An excellent way to serve them at late breakfast-parties is as follows:
Pluck and draw the birds, and remove their heads. Take a few large long
potatoes; cut them in two crosswise; scrape out part of the inside;
place a bird in each half of potato; press the halves together, tie them
with twine, and bake until the potatoes are done. Remove the common
twine and tie them up again with narrow tape or ribbon. Send to table on
a napkin.

=Salt Codfish, Broiled.=--Cut from a medium-sized salt codfish three
pieces about two inches square; split each piece in two, and soak in
water over night; change the water two or three times. Next morning
rinse the pieces in fresh cold water, and drain and dry in a napkin;
brush a little butter over each, and broil. When done, pour over them
melted butter seasoned with pepper and lemon juice.

=Sardines, Broiled.=--Open a can of sardines, and remove the fish without
breaking them; scrape off the skin and split them, if large; put them
between a double wire broiler, and broil both sides nicely. Squeeze a
little lemon and orange juice over them before serving.

=Sauce Tartare.=--Chop together one small pickle, a dozen capers, and a
few sprigs of parsley and a very small piece of onion; to these add
half a pint of Mayonnaise and a teaspoonful of French mustard.

=Sausages.=--A disagreeable feature of sausages, when cooked in the
ordinary manner, is that the spattering fat covers the range, and the
ascending smoke pervades the whole house. This may be avoided by putting
them in a baking-pan and cooking them in the oven. Ten minutes is
sufficient to cook a pound of country sausages, provided the o