Reed birds for broiling should be thoroughly dried and then greased with Lucca oil, placed on a steel skewer and held close to the coals on a broiler for 1 minute on each side to stop the pores and prevent the juice escaping. They should then be held a little further from the coals and cooked much or little, as preferred. Serve on toast with currant jelly. - Mrs. Roger Rawlings, Chicago Heights, 111.

Roast Reed Birds

Pluck and draw carefully, then salt and dredge flour over them. Roast about 15 minutes in a quick fire. Raw oysters can be placed in each one before putting it in the oven. roll the oysters in bread crumbs. Rub butter and pepper over them. - Mrs. E. D. Kelley, Winnetka, 111.

Fried Snipes And Plovers

These two birds are very often prepared and cooked without being drawn, the crop only is taken out, through a small slit in the skin on the back of the neck. The heads of these birds are left on. After they are cleaned, skin the head and tie it to the body with a string which you remove before serving. The time of cooking is determined by the size of the bird' - the smallest taking from 10 to 15 minutes. Clean the birds and wipe them dry; tie the legs close to the body, skin the head, after picking the feathers off as near the head as possible, tie the beak of each bird under one of its wings, tying also a thin slice of bacon around each breast. Place the birds in a frying basket, and fry in plenty of hot fat until it is a delicate brown. This should not take over 5 minutes if the fat is as hot as it should be. Season, and serve on toast. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Roast Snipe

Clean and truss, but do not stuff the birds, and lay them in rows in a baking-pan; sprinkle with salt and baste well with butter and water. When they begin to brown, which should be in 10 minutes, cut as many slices of bread as there are 'birds, round the slices, cutting off the crusts, toast them quickly, and butter lightly, while hot. Slip a slice of toast under each bird in the baking-pan, and bake the remaining 5 minutes, basting the birds with melted butter. Place them on the platter, with the toast-under them; then thicken what gravy there may be in the pan, adding a little water to it, and pour it over the snipe and toast. The largest snipe wil not require more than 20 minutes' cooking, if the oven is hot enough. - Mrs. Chas. L. Rosser, 26 S. Aberdeen St., Chicago, 111.