Miss S. P., Albany, N. Y.

When roasted, use dressing as for turkey, with the addition of a few slices of onion. Many cooks lay over the game slices of onions, which takes away the fishy flavor, removing the onion before serving. Make a sauce with the drippings in the pan, in which the game is roasted, and to which are put the chopped giblets, which are previously well cooked; thicken the gravy with brown flour, moistened with water. Serve with currant jelly.

Roast Goose

Stuff and roast in the same manner as ducks. Many cooks cover poultry with a paste of flour and water while baking, removing it before it is served.

To Roast Wild Fowl

M. A. T.

Put an onion, salt and hot water into a pan, and baste for ten or fifteen minutes; change the pan ; put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with flour and baste. Ducks take from twenty-five to thirty-five minutes to roast, and woodcock and snipes fifteen to twenty-five

Do not draw or take off the heads of either. Garnish with fried or toasted bread, lemon, parsley and currant jelly.

Prairie Chickens, Partridges And Quails

Miss Sarah Page, Albany, N. Y. Clean nicely, using a little soda in the water in which they are washed; rinse them and dry, and then fill them with dressing, sewing them up nicely, and binding down the legs and wings with cords. Put them in a steamer over hot water, and let them cook until just done. Then place them in a pan with a little butter; set them in the oven and baste them frequently with melted butter until of a nice brown. They ought to brown nicely in about fifteen minutes. Serve them on a platter, with sprigs of parsley alternating with currant jelly.

Quail On Toast

After the birds are nicely cleaned, cut them open down the back; salt and pepper them, and dredge with flour, Break down the breast and back-bones, so they will lie flat, and place them in a pan with a very little water and butter in a hot oven, covering them up tightly until nearly done. Then place them in a spider in hot butter, and fry a moment to a nice brown. Have ready slices of baker's bread toasted, and slightly buttered upon a platter. The toast should be broken down with a carving-knife, so that it will be tender. On this place the quails; make a sauce of the gravy in the pan, thicken lightly with browned flour, and pour over each quail and the toast.