Roast three partridges, young guinea fowls or common chickens, pick off the meat without skin or tendons, mince it extremely fine and then pound to a paste and rub it through a sieve. This is a difficult matter to do with any but young and tender partridges or chickens and there ought to be a stone mortar to pound the meat in. However, it can be done without by taking precaution not to try with eld birds. A souffle is a puff, and this mixture will not puff if not quite a smooth paste.

Make a thick butter sauce the same as for spreading cutlets a la Maintenon, with mushroom liquor, if convenient. Take 11/2 cups of the sauce to four cups of the chicken paste, season with salt, pepper, a slight grating of nutmeg and lime of lemon rind, add a spoonful of mushroom catsup and stir over the fire until boiling hot. Then set away to cool.

Separate the whites and yolks of eight eggs, whip them both light,'add the yolks to the mixture first, then the frothed whites. Put the souffle in twenty fancy paper cases, bake about 15 minutes, and send them in as soon as they are done, tor they fall as they become cool with waiting. Serve in the cases on large dishes with plates of buttered toast to follow.

Cost: 1 1/2 lbs selected partridge meat 60, sauce 10, eggs, seasonings 15, paper cases 25; $1 10 for 20. Paper cases can be bought of confectioners or made at home. They hold about as much as a patty or gem pan and are of various shapes.