Pick and clean 2 partridges. Take a good-sized Savoy cabbage; pick, wash, and cut it in 4 or 5 pieces. Put it in boiling water with salt and let it boil for 20 minutes. Strain it and chop it, not too finely. Take a deep, fireproof dish. Cover the bottom with a layer of carrots, cut in thin slices, 2 sliced onions, 2 bay leaves, and a few sprigs of parsley. On this lay the two partridges. Cover them with thin slices of pork and arrange around them a string of sausages. Then cover the top with the cabbage and sprinkle it with a little pepper; put in a 1/2 pt. of bouillon. Cover tight, put in the oven and let cook slowly for 3 hrs. If the partridges are young 2 hrs. will be sufficient. When ready to serve, arrange the partridges on the center of the dish with the cabbage around them, on the top of which you arrange the pork and sausages. - Mrs. Roger Rawlings, Chicago Heights, 111.