"Who so seeks an audit here, Propitious pays his tribute - game or fish, Wild goul or venison, and his errand Speed." - Cowper.

Roast Wild Goose Or Turkey

After picking and washing with cold water thoroughly, put in roaster and sprinkle good with flour salt and pepper, (use strips of onion for goose). Then put in a quart of water, cover tight and bake for two hours. Then pour off the broth onto your dry bread broken up fine and when thoroughly soaked, stuff the fowl and return to oven for one hour. - Mrs. J. F. Daggs, Williams, Ariz.

Stewed Duck, Goose, Rabbit, Quail Or Turkey

(Camp Style)

Dress the game, place in a stew pan with quart of water tor each pound with salt, pepper, onions (or garlic) over slow fire two hours. Then make dumplings of flour and baking powder, drop in small sections, cook thirty minutes, mix a thin batter of milk and flour for gravy and cook ten minutes and serve at once. - Mr. J. F. Daggs, Williams, Ariz.

Rabbit Pie

Dress, cut up and wash and wipe the rabbit very dry. Have in a kettle one tablespoonful of butter, one-half small onion, pepper and salt. Brown the rabbit in this, then add water and stew until very tender. Then finish as for chicken pie. - Mrs. P. A. Melick, Williams, Ariz.

"A bird in the hand is worth two in the bush."

How To Roast Snipes, Woodcocks Or Plovers

Pick them immediately after being killed, wipe them and season them slightly with pepper and salt. Cut as many slices of bread as you have birds; toast brown, butter, and lay in the pan. Dredge the birds with flour and put them in the oven with a brisk fire, baste with lard or fresh butter; roast twenty or thirty minutes. Serve them laid on the toast, and garnish with sliced oranges, or with orange jelly. - Mrs. J. R. Ross, Williams, Ariz.