PIGEON AND MUSHROOM STEW.-^Cut 2 pigeons into small portions and let them cook a short time in a tablespoon of butter in a stewpan, being careful not to brown them. Next add to the contents of the pan 1 pt. of good, thick stock or gravy, 1. tablespoon of mushroom catsup, and salt, pepper and cayenne to taste. Simmer for % of an hr., throw in a dozen of two mush- 306 FOWL rooms, cook 10 minutes more, and then stir in 2 tablespoons of cream✪ Pigeon and Mushroom Stew. Add a little sherry, if desired. Arrange the mushrooms around the pigeons on a hot platter, and serve at once. — Mrs. Roger Rawlings, Chicago Heights, 111. STEWED WILD PIGEONS.— Wash well, when you have cleaned them, rinse out with soda and water, and leave in salt and water for 1 hr. Chop fat corned pork fine, season with onion fuice and paprika, and put a teaspoon into the body of each bird.i Truss neatly, winding the body about with soft thread, and put in a saucepan. Cover wi!h cold water and simmer gently, until tender. Take up, then lay in a fireproof dish. Wash with butter, beaten to a cream, with lemon juice, onion juice, and finely minced parsley, and set in the oven over hot w^ater. Thicken the gravy with browned flour, beat in a great spoon of currant jelly, add 2 doz. champignons✪ Stewed Wild Pigeons, cut into halves, boil 1 minute, return the pig- eons to the gravy, and simmer 10 minutes. — Mrs. Abner Grant, Sherman, 111. STUFFED PIGEONS.— Mince the livers of 4 pigeons and an equal quantity of beef suet or marrow, bread crumbs, and hard- boiled eggs, seasoned with a little beaten mace, nutmeg, pepper and salt, and a bunch of sweet herbs, chopped fine. Mix all to- gether with the yolk of a beaten eg✪ Stuffed Pigeonss^. Cut the skins of 4 pigeons between the legs and the bodies and carefully raise the skin from the flesh with the fingers, but take care not to break it. Put in the above stuffing, truss the legs close to keep it in, roast and baste the birds well with butter; save the gravy which runs from them, and mix it with a glass of port wine and some of the forcemeat, a little nutmeg, pepper and salt; thicken with the yolk of an egg, well beaten; boil up once; put the pigeons in a hot tureen or serving-dish, pour the sauce over, and serve. — Mabel Sturtevant, 105 S. DeadDorn St., Chicago, 111. • PIGEONS STUFFED WITH PARSLEY.— Allow 1 pt. of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt and pepper, and 2 or 3 tablespoons of water while chopping. StuflF the pigeons with the parsley: add also the fieart and a 5^-inch cube of salt pork✪ Pigeons Stuffed with Parsley for each pigeon. Add the water left in the tray to that in the stewpan, and cook ais COOK COUNTY COOK BOOK 307 in the preceding rule. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SQUABS. — Squabs, if young and tender, are broiled or roast- ed whole, riie same as woodcock, and are very delicious when carefully prepared. If at all old, stewing or braising is the better way. — Mary E. Stark, 3753 Armour Ave., Chicago, 111.

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PIGEON AND MUSHROOM STEW.-^Cut 2 pigeons into small portions and let them cook a short time in a tablespoon of butter in a stewpan, being careful not to brown them. Next add to the contents of the pan 1 pt. of good, thick stock or gravy, 1. tablespoon of mushroom catsup, and salt, pepper and cayenne to taste. Simmer for % of an hr., throw in a dozen of two mush- 306 FOWL rooms, cook 10 minutes more, and then stir in 2 tablespoons of cream. Add a little sherry, if desired. Arrange the mushrooms around the pigeons on a hot platter, and serve at once. — Mrs. Roger Rawlings, Chicago Heights, 111. STEWED WILD PIGEONS.— Wash well, when you have cleaned them, rinse out with soda and water, and leave in salt and water for 1 hr. Chop fat corned pork fine, season with onion fuice and paprika, and put a teaspoon into the body of each bird.i Truss neatly, winding the body about with soft thread, and put in a saucepan. Cover wi!h cold water and simmer gently, until tender. Take up, then lay in a fireproof dish. Wash with butter, beaten to a cream, with lemon juice, onion juice, and finely minced parsley, and set in the oven over hot w^ater. Thicken the gravy with browned flour, beat in a great spoon of currant jelly, add 2 doz. champignons, cut into halves, boil 1 minute, return the pig- eons to the gravy, and simmer 10 minutes. — Mrs. Abner Grant, Sherman, 111. STUFFED PIGEONS.— Mince the livers of 4 pigeons and an equal quantity of beef suet or marrow, bread crumbs, and hard- boiled eggs, seasoned with a little beaten mace, nutmeg, pepper and salt, and a bunch of sweet herbs, chopped fine. Mix all to- gether with the yolk of a beaten egs^. Cut the skins of 4 pigeons between the legs and the bodies and carefully raise the skin from the flesh with the fingers, but take care not to break it. Put in the above stuffing, truss the legs close to keep it in, roast and baste the birds well with butter; save the gravy which runs from them, and mix it with a glass of port wine and some of the forcemeat, a little nutmeg, pepper and salt; thicken with the yolk of an egg, well beaten; boil up once; put the pigeons in a hot tureen or serving-dish, pour the sauce over, and serve. — Mabel Sturtevant, 105 S. DeadDorn St., Chicago, 111. • PIGEONS STUFFED WITH PARSLEY.— Allow 1 pt. of loose parsley for each pigeon. Wash, remove the large stems, and chop very fine, adding salt and pepper, and 2 or 3 tablespoons of water while chopping. StuflF the pigeons with the parsley: add also the fieart and a 5^-inch cube of salt pork for each pigeon. Add the water left in the tray to that in the stewpan, and cook ais COOK COUNTY COOK BOOK 307 in the preceding rule. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SQUABS. — Squabs, if young and tender, are broiled or roast- ed whole, riie same as woodcock, and are very delicious when carefully prepared. If at all old, stewing or braising is the better way. — Mary E. Stark, 3753 Armour Ave., Chicago, 111.

The Cook County cook book