The new practical housekeeping

cover the pie with crust, wetting the edges to make them adhere ; cut little slits in the crust to permit the steam to escape ; brush the crust with beaten egg and bake in moderate oven two hours. For another excellent pie take about eight pigeons or other small birds, and make a stuffing of bread and onions. Stuff each bird, then put into a stewpan about a tablespoon lard, and a dessert-spoon flour and brown nicely ; cut a small onion very fine and fry it, adding the birds which should fry awhile before putting a pint of water over them, and let them boil until done. Take them out ; add about two dozen oysters, with a little of the oyster-Water, to gravy, a tablespoon butter, salt, black pepper, allspice, and nutmeg ; line a baking-dish with pastry, put tne biras in with the gravy, cover with the pastry and bake. Pot Roast of Prairie Chickens. — Skin, draw, wash, wipe dry, tie in shape without stuffing, and parboil in water to cover; cook till tender, adding more water if necessary. Take out chicken and pour broth m crock to keep for gravy. Put two tablespoons butter in kettle, let brown, put in chicken and keep turning it till nearly browned, about five or ten minutes, then add pint broth in which it was parboiled, put on cover and let cook till almost dry, then add more broth, season with salt and pepper and keep cooking and adding broth till chicken is done, and there is a pint of rich brown gravy left in kettle. Take out chicken, put in pan in oven to keep hot. and make a Sour Cream Gravy by adding one pint sour cream, ana one tablespoon baking molasses. Thicken with a tablespoon flour stirred smooth in a little cream, either sweet or sour, let boil five minutes and then serve chicken on hot platter, garnished, if liked, with parsley, and gravy in gravy boat. Pheasants, Quail, Duck, Spring Chickens and any small game are nice cooked as above, and tiie gravy can be made in same way where game is roasted in oven. Roast Prairie Chickens. — Skin or pluck them, as preferred, cut off head and feet, and draw without breaking intestines, wash, and for each bird put a tablespoon finely chopped onion in a frying-pan over the fire with two heaping tablespoons finely-chopped salt pork or butter; as soon as the onion is Drown add a heaping cup soft bread-crumbs, a level teaspoon each salt and any powdered sweet herb except sage, a saltspoon pepper, and a tablespoon butter ; use this as soon as hot for stuffing the birds, and either put them before a good fire to roast, or in a dripping-pan set in a hot oven ; cook about half an hour, basting occasionally with drippings from them ; when done keep hot while a gravy is made as follows : Place the dripping-pan over fire ; for each bird stir in a level tablespoon flour until it is brown, and then gradually stir in a scant pint Doiling water ; season the gravy palatably with salt and pepper, let boil two or three minutes, and serve with the birds. Garnish with sprigs of parsley alternated with currant jelly. A delicious sauce can be S30 GAME.