The national course in home economics

Take five quails, but don't remove the legs, for you would lose all the taste of the game. Wipe them well; string them tight, so as to raise the breasts. Put a little butter on each, a little lemon juice, and inside each the quarter of a lemon without the peel. Then put a very thin slice of pork, about three inches square, round each quail, with two or three cuts in each slice, and string it tight. Let cook on a good fire, and when they are nearly well done, for white meat game must be well done, cut the string; dress nicely on toast and serve hot. Pour the juice on the quails after having taken the fat off, and put some slices of lemon around the dish, one for each quail. Mrs. Hattie Bullard. QUAIL STEW. Cut two quails down the back, lengthwise, place them in a pan with some butter, and cook them. Have ready two large slices of toasted or fried bread, and lay the quails upon them. Add a little water to the liquor, thicken it and pour it over the birds, squeezing a little lemon juice over them. Mrs. Hattie Forbes. ROAST QUAIL. Draw the quails and truss them, fastening a piece of fat pork over the breast of each. Place them in a baking-pan with two tablespoonfuls of butter and four of boiling water. Roast them about fifteen or twenty minutes, basting them often. When done take off the bacon, and let them be placed on a platter, garnished with water cress. Pour a rich brown gravy around the birds, but not over them. Mrs. Marcia Hunting. ROAST QUAIL No. 2. Rinse well and steam over boiling water until tender, then dredge in flour and smother in butter. Season with salt and pepper, and roast in oven. Thicken the gravy. Serve with green-grape jelly, and garnish with parsley. Miss Caroline Elliott. ROAST PIGEONS. Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely-grated bread-crumbs, two ounces of fresh butter, an onion finely minced, a teaspoonful of shredded parsley, and a little salt, pepper, and grated nutmeg. Fill the birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season it with pepper, salt, and chopped parsley. Mrs. Emma Legg. MOCK DUCK. Take a round steak, make a stuffing as if for chicken, put it in the steak, roll and skewer tightly. Sprinkle with a little flour, put in a pan, put bits of butter on it, pour water over it and bake. Mrs. Charlotte Baldwin. TO ROAST ANY SMALL BIRDS. Birds, forcemeat or oysters, bacon, one pint of rich stock, or one teaspoonful meat extract dissolved in hot water, butter, pepper, salt, biscuit crust. Stuff the birds with any forcemeat, or put one large oyster in each bird, place the bacon in an earthenware dish, upon this the birds. If a forcemeat is used add the stock; if oysters, the oyster liquor. Add butter, pepper and salt. M. V. H. ROAST HAUNCH OF VENISON.