Guinea Fricasee

Draw, singe and cut the guineas the same as for fricasee of chicken. Put 1/4 lb. of sliced bacon into a good-sized stewing-pan, add a 1/2 cup of water, boil until the water has evaporated and then "try" out the fat carefully, remove the cracklings and put in the guinea, turning until carefully browned. Add to the fat 4 tablespoons of flour; mix and add 1 qt. of stock or water, the. first always preferable; stir until boiling, add a tablespoon of chopped onions, just a suspicion of garlic; 2 level teaspoons of salt, 2 saltspoons of pepper; put in the guinea hens and stew slowly 1 hr.; when done, dish, remove any fat that may come to the surface of the sauce, and strain it over. Garnish the dish with squares of fried hominy or triangular pieces of toast. Serve potato croquettes, scalloped or baked tomatoes or baked onion, or garnish with boiled or baked dumplings. - Mrs. A. C. Christy, Glen View, 111.

Roasted Guinea Fowl

Clean, stuff and roast like duck or chicken, and serve with currant jelly. - Mrs. E. D. Kelley, Winnetka, 111.

Larks And Other Small Birds

Skin the birds, draw and wash them inside very thoroughly. Put a small piece of butter and a little pepper inside of each bird, sew together with thread, and run one thin skewer through, several at a time. Roast slowly about 10 minutes, basting with butter while roasting. Serve on toast with brown sauce or gravy. - Mrs. Louise Roberts, 944 Wells St., Chicago, 111.