Pigeon Pie

Stuff 6 pigeons with any desired dressing, loosen the joints with a knife, but do not sepaarte them. Put into a stewpan with water enough to cover. Thicken with flour, remove and cool, butter a pudding dish, line the sides with a rich pie crust. Have ready hard-boiled eggs, cut in slices. Put in a layer of eggs, birds and gravy, and repeat until the dish is full.

Cover with the crust, and bake. - Mrs. John M. Murray, Jr., 1414 S. 8th Ave., Maywood, 111.

Pigeon Pot Roast

Old pigeons should be stewed first, but squabs require no previous cooking-. Take the hearts, livers, gizzard, and grind them up with 1/2 apple to each pigeon, 2 prunes and a little onion; 1/2 lb. of beef may also be added, if liked, and is a decided improvement. Stuff the prepared pigeons or squabs, put into a kettle with just enough water to prevent burning, and cook slowly until done. All, or part milk, may be used instead of water in roasting pigeons or squabs. - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.

Pigeons With Green Peas

Brown 4 pigeons in 1/2 cup of butter. Then add 1/2 cup of bouillon, salt, pepper, a small bundle of parsley, and 3 or 4 new green onions, or 6 small, white onions. Cover and cook for 1 1/2 hrs. Then add 1 pt. of shelled green peas; cook 1/2 an hr. longer, and serve. If the peas are not very tender they will need to cook longer, and it would be better to let them cook from 3/4 of an hr. to 1 hr. - Mrs. E. D. Bennett, Bartlett, 111.

Roast Pigeons

Wash and thoroughly clean the pigeons; wipe them dry, season them on the inside with pepper and salt, and put a good-sized piece of butter into the body of each bird. Roast them before a clear, bright fire, basting them well all of the time. Serve with gravy and bread sauce, or garnish with fried parsley, and serve with parsley and butter added to a little gravy. - Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111.

Variation I

Clean and truss 2 young pigeons. Mince the livers, and mix 2 oz. of finely-grated bread crumbs, 2 oz. of fresh butter, an onion, finely minced, a teaspoon of shredded parsley, a little salt, pepper, and grated nutmeg with it. Fill the birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling: it with a little thickening; season with salt, pepper, and chopped parsley. - Mrs. E. D. Kelley, Winnetka, 111.

Potted Pigeons

Draw and clean. Break the legs just above the feet; leave enough below the joint to tie down to the tail. Wash and wipe. If old and tough, cover them with vinegar, spiced and flavored with onion, and let them stand several hrs. This makes them tender. Drain and wipe; stuff, if you like, with cracker crumbs highly seasoned and moistened with butter. Dredge with salt, pepper and flour. Fry several slices of salt pork, cut 1 large onion fine, and fry in the salt pork fat. Put the crisp fat in the stewpan, add the fried onion, then brown the pigeons all over in the fat left in the pan. Put them in the stewpan; add a pinch of herbs, tied in a bag. Simmer from 1 to 3 hrs., or till the pigeons are tender. Remove the fat from the broth, season to taste, and thicken with flour and butter, cooked together. Strain over the pigeons, and serve hot. - Mrs. C. J. Canthorn, Wil-mette, 111.