Clean thoroughly 1 doz. birds - quail, snipe, woodcock, etc., and halve them; add about 2 qts. of water, and when it boils skim; next add salt, pepper, 1 bunch of minced parsley, 1 onion, chopped fine, and 3 whole cloves; put in 1/2 lb. of salt pork, cut into dice, and let all boil till tender, carefully keeping the birds covered with water. Thicken with 2 tablespoons of browned flour, and let it boil up, stir in piece of butter as large as an egg, remove from the fire and let cool. Have at hand 1 pt. of potatoes, cut into dice, also a rich crust Put the crust around the sides of a buttered pudding dish; lay in come of the birds, then some of the potatoes, and so repeat till the dish is full. Pour in the gravy, put on the top crust slashed at the center, and bake till done. - Mrs. C. E. Worth, Wheeling, 11l.

Pie Of Small Birds

Clean and stew blackbirds, rice-birds or snipe, etc., for 1/2 hr. in weak stock. Let them get perfectly cold in this gravy; take out, put an oyster in the body of each. Arrange around the inside of the bake-dish, the necks all against the rim, the tails pointin toward the center. Put a bit of butter upon each breast and sprinkle very finely minced salt pork over all. Thicken the gravy with browned flour, season well, and pour upon the birds. Cover with a good crust, cut a slit in the middle and bake, covered, 1/2 an hr., then brown. - Mrs. Roger Rawlings, Chicago Heights, 111.