keep turning until the pigeons and
gravy are nicely browned. Thicken with a little flour, and serve with
the gravy poured over them; garnish with parsley.

PIGEON PIE.

Take half a dozen pigeons; stuff each one with a dressing the same as
for turkey; loosen the joints with a knife, but do not separate them.
Put them in a stewpan with water enough to cover them, let them cook
until nearly tender, then season them with salt and pepper and butter.
Thicken the gravy with flour, remove and cool. Butter a pudding dish,
line the sides with a rich crust. Have ready some hard-boiled eggs cut
in slices. Put in a layer of egg and birds and gravy until the dish is
full. Cover with a crust and bake.

BROILED PIGEONS OR SQUABS.

Split them down the back and broil the same as chicken; seasoning well
with salt, pepper and plenty of butter. Broil slices of salt pork,
very thin; place a slice over each bird and serve.

SQUAB POT-PIE.

Cut into dice three ounces of salt pork; divide six wild squabs into
pieces at the joints; remove the skin. Cut up four potatoes into small
squares, and prepare a dozen small dough balls.

Put into a yellow, deep baking dish the pork, potatoes and squabs, and
then the balls of dough, season with salt, white pepper, a dash of
mace or nutmeg; add hot water enough to cover the ingredients, cover
with a "short" pie-crust and bake in a moderate oven three-quarters of
an hour.

_Palmer House, Chicago._

WOODCOCK, ROASTED.

Skin the head and neck of the bird, pluck the feathers, and truss it
by bringing the beak of the bird under the wing, and fastening the
pinion to the thigh; twist the legs at the knuckles and press the feet
upon the thigh. Put a piece of bread under each bird to catch the
drippings, baste with butter, dredge with flour, and roast fifteen or
twenty minutes with a sharp fire. When done, cut the bread in diamond
shape, each piece large enough to stand one bird upon, place them
aslant on your dish, and serve with gravy enough to moisten the bread;
serve some in the dish and some in the tureen; garnish with slices of
lemon. Roast from twenty to twenty-five minutes.

SNIPE.

Snipe are similar to woodcock, and may be served in the same manner;
they will require less time to roast.

REED BIRDS.

Pick and draw them very carefully, salt and dredge with flour, and
roast with a quick fire ten or fifteen minutes. Serve on toast with
butter and pepper. You can put in each one