Stuff the birds with any forcemeat, or put 1 large oyster in each bird, place some bacon in an earthen dish, upon this lay the birds. If the forcemeat is used add 1 pt. of rich stock; if oysters, the oyster liquor. Add butter, pepper and salt, and roast in a quick oven. - Mrs. E. D. Kelley, Winnetka, 111.

Small Birds Roasted In Potatoes

Halve sweet potatoes lengthwise and scrape out the inside, making a place large enough in each half to hold 1/2 bird. Clean and draw the birds, and cut off heads and legs. Place a piece of butter in each bird, season with salt and pepper, spread them with butter and place them in the potato shells, tying a string around each potato to hold the pieces together Roast in a baking-pan, and serve in the potatoes. - Mrs. C. J. Canthorn, Wilmette, 111.

How To Stew Birds

Wash and stuff them with bread crumbs. seasoned with pepper, salt, butter or chopped salt pork, and fasten them tight; line a stewpan with slices of bacon, add a qt. of water and a piece of butter the size of a goose egg, or else 4 slices of salt pork; add, if you like, sliced onions, sweet herbs and mace; stew till tender, then take them up and strain the gravy over them; add boiling water if the liquor is too much reduced. - Mrs. Allan George, Park Ridge, 111.