Squabs, if young and tender, are broiled or roasted whole, the same as woodcock, and are very delicious when carefully prepared. If at all old, stewing or braising is the better way. - Mary E. Stark, 3753 Armour Ave., Chicago, 111.

Prairie Chickens With Bread Sauce

Chop the liver, add some melted butter, chopped parsley, salt and pepper to the bread crumbs. Stuff the chicken with this, and sew up carefully. Lay thin strips of bacon over it, and roast. Serve with a bread sauce made as follows: Place a sliced onion in 1/2 pt. of milk over boiling water, cook until the onion is soft. Then add 1/2 pt. of bread crumbs, and leave it covered for 1/2 an hr. Beat it smooth, add a pinch of salt and 2 tablespoons of butter, rubbed in a little flour, and enough sweet milk to make it of the proper thickness; boil a few minutes. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Broiled Squabs

Split the squabs through the back and breast, brush with melted butter, or lay a slice of bacon on each half and set into a hot oven 10 minutes. If not browned enough, finish the cooking over clear coals. Serve on slices of toast moistened with dripping in the pan. - Mrs. C. J. Canthorn, Wilmette, 111.

Squab Pot-Pie

Cut 3 oz. of salt pork into dice and divide 6 wild squabs into pieces at the joints, removing the skin. Cut 4 potatoes into small squares and make 1 doz. small dough balls. Put the pork, squabs and potatoes into a deep baking-dish and add the dough balls; season with salt, white pepper, and a dash of mace or nutmeg add enough hot water to cover the ingredients, cover with a rich pie crust, and bake 3/4 hr. in a moderate oven. - Mrs. E. D. Bennett, Bartlett, 111.