Standard Paper-Bag Cookery

those who prefer, an excellent way is to serve them with bacon, which supplies the fat which all game birds lack. Take a half dozen quail, wipe with a damp cloth, split them and break the leg bones. Mix together a teaspoonful of pure olive or cotton seed oil, a dash of cayenne and a tiny bit of salt. Brush the birds with this mixture and put in well-greased bag, seal, put in oven and roast fifteen minutes. Arrange six slices of delicately browned toast on a hot platter, place the birds on the slices and baste with a mixture of good butter, minced parsley and the juice of a half dozen lemons. Garnish with slices of crisped bacon and watercress. =Quail No. 2.=--Place four quail in a wooden dish with a link of sausage between the birds and a strip of bacon laid on each. Put in bag, seal, and bake twenty-five minutes. =Stuffed Quail.=--Put into each bird a half prune or fat raisin, with a bit of butter and a few well seasoned bread crumbs. Wrap each bird in a slice of bacon, fastening with string or tooth picks and put in well-buttered bag. Seal and place on broiler and bake about twenty-five minutes, reducing the heat during the last half of the time. =Rabbit Cookery.=--In selecting a rabbit the principal thing is to find out the age and also how long hung. A rabbit should be ripe but not gamy. Unless in cold storage, they should not be kept for more than two or three days. The age of a rabbit may be determined by testing the paw. If there is a little nut there and the paw may be broken readily between the thumb and finger the rabbit is young. If the nut has disappeared and the paw resists pressure, the rabbit is too venerable for anything but a stew. In dressing a rabbit there is a little secret that enables the cook to dispose of the gamy odor that so many object to. If the thin, muscular membrane that extends from the flank over the