Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

generally served with wild duck; and fresh celery. Currant jelly is sometimes used. SNIPE AND WOODCOCK BROILED ON TOAST. From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager. Prepare the birds with great care; place in baking tin and put in oven. Pour into the tin enough water, boiling hot, to cover the bottom of the tin or bake pan; cover the bake pan with another tin; keep them closely covered and let them cook very steadily until tender, adding from time to time enough boiling hot water to keep birds from burning, or even _sticking_ to the tin. When very tender remove from the oven and from the bake pan, carefully saving all the liquid in the pan, which you set on top of the stove, which is the foundation and the _flavor_ for your sauce or gravy which you make _in this_ pan for your birds after they are broiled. Have in an earthen dish some melted butter; dip the birds in the butter and then in Indian or corn meal and put on the gridiron to brown and finish cooking; keep them hot as possible until you serve. Arrange nicely trimmed pieces of toasted bread on the heated platter, put on each piece a bird, pour over and around the birds on the platter a sauce which you make _in_ the bake pan in which your birds were semi- cooked, and which you have kept on top of the range while your birds were broiling. Pour into this pan of _liquid_ or "juice" one teacup sweet cream, and thicken with one tablespoon butter, yolk of one egg and two tablespoons of Indian meal; let it boil up once just to thicken, and pour boiling hot onto the birds and toast on platter, saving some to send in separate serving dish. If you prefer flour to the corn meal to dip the birds in after the melted butter bath, use flour also to thicken the sauce or gravy, which should be a brown sauce or gravy and is generally brown enough if made in roasting pan. A prize