_ tender, keeping it well covered with boiling water. Serve by pour- ing round it brown gravy made as follows: Put a lump of butter of the size of an egg in a sauce-pan with a little minced onion; cook until slightly brown, then adding a smnall table-spoon of flour stir well, and when quite brown add a half pint stock or water; let cook a few minutes, strain, and add to the chopped giblets, preva: ously stewed till tender. —Mrs. L. S. Williston. REED. Brrps. Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of. each, and scoop out a part of the po- tato; drup a piece of butter into each bird, pepper and salt, and*put _ it in the hollows made in the potatoes; put on as covers the pieces cut off, and clip the other end for them to stand on. Set in a bak- ing pan upright, with a little water to prevent burning, bake slowly, and serve in the dish in which they were baked. Or, boil in uw crust like dumplings. 7 PO Gu es if 1% RABBITS, Rabbits, which are in the best condition in midwinter, may be fricasseed like chicken in white or brown sauce. To make a pie, first _ stew till tender, and make like chicken-pie.. To roast, stuff with a dressing✪ Roast Quails made of bread-crumbs, chopped salt pork, thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin on it a few slices of salt pork, add a little water in the pan, and baste often. Serve with mashed potatoes and currant jelly. SNIPE. Snipe are best roasted with a piece of pork tied to the breast, or they may be stuffed and baked.—Mrs. M. R. Saumi or Duck. Save remnants of cold duck or other game, trim meat off neatly, set aside; place all the remains (bones, gravy, etc.) in a sauce-pan and cover with cold water; bring gently to a boil; skim, add an onion that has been cut up and fried brown (not burned); simmer gently for about an hour, then set the sauce-pan in a cool place long enough to allow the fat to rise and ‘‘settle on top;” skim this off carefully—it will be nice to fry potatoes with. Now return the sauce-pan to the fire, and when about to boil strain off the liquid ; set-on again, add salt and skim. If the liquid looks cloudy, let it boil up, throw in a little cold water, and the scum will rise. Now put in the pepper and such spice as may be desired, also a bunch of herbs tied up in a piece of muslin, or very finely powdered. Take a large spoon of flour that has been baked in the oven and kept for gravy, mix it well with a lump of butter same size✪ Gravy from Remains, put this and the meat all in together and stir well until it is just ready to boil again, but see that it does not boil; cover closely and set back where it may keep very hot without cooking. The safest plan is to put the sauce-pan in a vessel of hot water for ten or fifteen minutes. FRIED WOODCOCK. Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the wing and tie it; tie a piece of bacon over it, and im- merse in hot fa✪ Fried Woodcockt for two or three minutes. Serve on toast. Another favorite way is to split them through the back and broil, basting with butter, and serving on toast. They may alsobe _ roasted whole before the fire for fifteen or twenty minutes. . ICES AND ICE-CREAM. ✪ Ice-Cream

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_ tender, keeping it well covered with boiling water. Serve by pour- ing round it brown gravy made as follows: Put a lump of butter of the size of an egg in a sauce-pan with a little minced onion; cook until slightly brown, then adding a smnall table-spoon of flour stir well, and when quite brown add a half pint stock or water; let cook a few minutes, strain, and add to the chopped giblets, preva: ously stewed till tender. —Mrs. L. S. Williston. REED. Brrps. Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of. each, and scoop out a part of the po- tato; drup a piece of butter into each bird, pepper and salt, and*put _ it in the hollows made in the potatoes; put on as covers the pieces cut off, and clip the other end for them to stand on. Set in a bak- ing pan upright, with a little water to prevent burning, bake slowly, and serve in the dish in which they were baked. Or, boil in uw crust like dumplings. 7 PO Gu es if 1% RABBITS, Rabbits, which are in the best condition in midwinter, may be fricasseed like chicken in white or brown sauce. To make a pie, first _ stew till tender, and make like chicken-pie.. To roast, stuff with a dressing made of bread-crumbs, chopped salt pork, thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin on it a few slices of salt pork, add a little water in the pan, and baste often. Serve with mashed potatoes and currant jelly. SNIPE. Snipe are best roasted with a piece of pork tied to the breast, or they may be stuffed and baked.—Mrs. M. R. Saumi or Duck. Save remnants of cold duck or other game, trim meat off neatly, set aside; place all the remains (bones, gravy, etc.) in a sauce-pan and cover with cold water; bring gently to a boil; skim, add an onion that has been cut up and fried brown (not burned); simmer gently for about an hour, then set the sauce-pan in a cool place long enough to allow the fat to rise and ‘‘settle on top;” skim this off carefully—it will be nice to fry potatoes with. Now return the sauce-pan to the fire, and when about to boil strain off the liquid ; set-on again, add salt and skim. If the liquid looks cloudy, let it boil up, throw in a little cold water, and the scum will rise. Now put in the pepper and such spice as may be desired, also a bunch of herbs tied up in a piece of muslin, or very finely powdered. Take a large spoon of flour that has been baked in the oven and kept for gravy, mix it well with a lump of butter same size, put this and the meat all in together and stir well until it is just ready to boil again, but see that it does not boil; cover closely and set back where it may keep very hot without cooking. The safest plan is to put the sauce-pan in a vessel of hot water for ten or fifteen minutes. FRIED WOODCOCK. Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the wing and tie it; tie a piece of bacon over it, and im- merse in hot fat for two or three minutes. Serve on toast. Another favorite way is to split them through the back and broil, basting with butter, and serving on toast. They may alsobe _ roasted whole before the fire for fifteen or twenty minutes. . ICES AND ICE-CREAM.

Buckeye cookery