Wild pigeons and quails, rice birds, snipe, woodcock - in fact any small edible birds - may be blended in this. Clean the birds, and. if tough, stew them in weak stock. If they are too large for a whole bird to be served for one portion - cut them in halves through the breastbone. If the birds are young and tender they may be browned in hot butter; first dredging them with flour instead of parboiling. Arrange them in a deep, round baking-dish with the breasts up and the feet pointing toward the center. Make a gravy of the stock in which they were parboiled, season well with salt, pepper, onion juice, and the juice of half a lemon; thicken with butter and browned flour. Fill in the central space left by the feet of the game with mushrooms, a cun of small, drained oysters. 2 kidneys, cut into quarters, 1/2 a cup of pimolas, or with plain olives, stoned, and 3 hard-boiled eggs, minced fine, with 1 doz. button onions, parboiled. Pour the rich gravy over all. Cover with a good pufT-paste; make a slit in the middle, and bake, covered, 1/2 an hr., then brown. - Mrs. W. Williams, 4548 Prairie Ave., Chicago, 111.