PIGEONS EN COMPOTE.— Put J^ cup of butter in a sauce- pan and set it on a good fire. When the butter begins to brown put in 4 pigeons, which you have cleaned and prepared as you would chickens. Brown them all around and then remove them from the saucepan, replacing them by y^ lb. of salt pork, cut dice shape, and 1 doz. small white onions. When these arvj browned remove them into a dish; throw away the fat in the saucepan and replace it with ^^ cup of butter. When melted, stir in a table- spoon of flour; keep stirring until browned. Add, then, a 14 pt. of bouillon and 4 tablespoons of white wine. Stir until smooth; put in the pigeons, salt, pepper, and a few sprigs of parsley, tied up with 1 bay leaf. Cover and cook slowly for 1 hr. Then add the browned onions and ^ lb. of mushrooms, if desired. Cook J^ an hr. longer, and serve with the gravy poured over the pigeons in the dish. — Mrs. C. E. Worth, Wheeling, 111. . JUGGED PIGEONS.— Pick pigeons, wash and dry them in a cloth, and cut them into pieces. Season well with a little pounded mace, pepper and ''salt. Put into a jar✪ Jugged Pigeons, and cover well over to prevent the steam escaping. Place in a double boiler or sauce- pan of boiling water. Then take out the pigeons, put the gravy into a stewpan with a glass of wine, a tablespoon of catsup, a sprig of sweet herbs, and a piece of butter, rolled in flour. Serve the pigeons on a very hot dish, with the gravy poured over them. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PIGEON PIE. — Stuff 6 pigeons with any desired dressing, loosen the joints with a knife, but do not sepaarte them. Put into a stevirpan with water enough to cover. Thicken with flour, re- move and cool, butter a pudding dish, line the sides with a rich pie crust. Have ready hard-boiled eggs, cut in slices. Put in a layer of eggs, birds and gravy, and repeat until the dish is full. ^04 FOWL Cover with the crust, and bake. — Mrs. John M. Murray, Jr., 1414 S. 8th Ave., Maywood, 111. PIGEON POT ROAST.— Old pigeons should be stewed first, but squabs require no previous cooking-. Take the hearts, livers, gizzard, and grind them up with ^ apple to each pigeon, 2 prunes and a little onion; ^ lb. of beef may also be added, if liked, and is a decided improvement. Stuff the prepared pigeons or squabs, put into a kettle with just enough water to prevent burning, and cook slowly until done. All, or part milk, may be used instead of water in roasting pigeons or squabs. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. PIGEONS WITH GREEN PEAS.— Brown 4 pigeons in ^ cup of butter. Then add Yz cup of bouillon, salt, pepper, a small bundle of parsley, and 3 or 4 new green onions, or 6 small, white onions. iCover and cook for 1^ hrs. Then add 1 pt. of shelled green peas; cook 5^ an hr. longer, and serve. If the peas are not very tender they will need to cook longer, and it would be better to let them cook from ^ of an hr, to 1 hr. — Mrs. E. D. Bennetst, Bartlett, 111. ✪ Pigeon Stew

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PIGEONS EN COMPOTE.— Put J^ cup of butter in a sauce- pan and set it on a good fire. When the butter begins to brown put in 4 pigeons, which you have cleaned and prepared as you would chickens. Brown them all around and then remove them from the saucepan, replacing them by y^ lb. of salt pork, cut dice shape, and 1 doz. small white onions. When these arvj browned remove them into a dish; throw away the fat in the saucepan and replace it with ^^ cup of butter. When melted, stir in a table- spoon of flour; keep stirring until browned. Add, then, a 14 pt. of bouillon and 4 tablespoons of white wine. Stir until smooth; put in the pigeons, salt, pepper, and a few sprigs of parsley, tied up with 1 bay leaf. Cover and cook slowly for 1 hr. Then add the browned onions and ^ lb. of mushrooms, if desired. Cook J^ an hr. longer, and serve with the gravy poured over the pigeons in the dish. — Mrs. C. E. Worth, Wheeling, 111. . JUGGED PIGEONS.— Pick pigeons, wash and dry them in a cloth, and cut them into pieces. Season well with a little pounded mace, pepper and ''salt. Put into a jar, and cover well over to prevent the steam escaping. Place in a double boiler or sauce- pan of boiling water. Then take out the pigeons, put the gravy into a stewpan with a glass of wine, a tablespoon of catsup, a sprig of sweet herbs, and a piece of butter, rolled in flour. Serve the pigeons on a very hot dish, with the gravy poured over them. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PIGEON PIE. — Stuff 6 pigeons with any desired dressing, loosen the joints with a knife, but do not sepaarte them. Put into a stevirpan with water enough to cover. Thicken with flour, re- move and cool, butter a pudding dish, line the sides with a rich pie crust. Have ready hard-boiled eggs, cut in slices. Put in a layer of eggs, birds and gravy, and repeat until the dish is full. ^04 FOWL Cover with the crust, and bake. — Mrs. John M. Murray, Jr., 1414 S. 8th Ave., Maywood, 111. PIGEON POT ROAST.— Old pigeons should be stewed first, but squabs require no previous cooking-. Take the hearts, livers, gizzard, and grind them up with ^ apple to each pigeon, 2 prunes and a little onion; ^ lb. of beef may also be added, if liked, and is a decided improvement. Stuff the prepared pigeons or squabs, put into a kettle with just enough water to prevent burning, and cook slowly until done. All, or part milk, may be used instead of water in roasting pigeons or squabs. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. PIGEONS WITH GREEN PEAS.— Brown 4 pigeons in ^ cup of butter. Then add Yz cup of bouillon, salt, pepper, a small bundle of parsley, and 3 or 4 new green onions, or 6 small, white onions. iCover and cook for 1^ hrs. Then add 1 pt. of shelled green peas; cook 5^ an hr. longer, and serve. If the peas are not very tender they will need to cook longer, and it would be better to let them cook from ^ of an hr, to 1 hr. — Mrs. E. D. Bennetst, Bartlett, 111.

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