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Choose in the same manner as pheasants. They are also dressed, cooked, and served in the same way. They may be dished on buttered toast. Time for partridges, about twenty minutes ; grouse about ten minutes longer. Blackcock and Ptarmigan are cooked in the same manner as grouse. Browned Bread Crumbs for Game. Put some freshly made white bread crumbs into a shallow tin or fryingpan with a little butter and cayenne, and stir over a gentle heat until nicely browned. Care must be taken not to let them burn ; they must not be too dry nor too greasy. Drain on paper ; sprinkle with a little salt and cayenne. Snipe and Woodcock. These should be eaten while fresh, as they are not drawn. If stale the throat is moist and muddy. When young the feet and legs are soft and pliable. To Roast Snipe and Woodcock. Pluck carefully (as the skin is tender), singe, but do not draw them. Truss them by using the heak of the bird in the same manner as if it were a skewer, thus : — Press the legs close to the body, and pass the beak through the legs and body. The head is skinned and left on. Hang the birds on the spit feet downwards. Place under the birds rounds of buttered toast, to catch the trail as it drops, which is considered a delicacy. Baste the birds constantly with butter or good dripping. Time, fifteen to twenty-five minutes, according to taste and size. Dish with the toast placed under the birds. Serve with melted butter or brown gravy. Plovers are not drawn, and can be cooked in the same way. Game should never be washed, but the inside carefully wiped with a clean cloth wrung out of hot water. The vent of birds turns a greenish blue when they have been killed a few days. In choosing game this fact should be borne in mind. Pigeons. When young the under beak bends easily, and the bones each side of the vent are gristle. Pigeons may be dressed and cooked in the same manner as roast partridges. Time, about twenty minutes. ^- Vegetables. General Rules. All veg-etables should, if possible, be boiled whole, as if cut they lose much of their flavour. Salt, in the proportion of two tablespoonfuls to every gallon, should be put into the water in which fresh vegetables are boiled. No salt should be put into the water in which dried vegetables are cooked. All fresh vegetables, except some kinds of potatoes, should be put into boiling water ; all dried vegetables into cold water. All green vegetables must be boiled fast with the lid off the saucepan. The water (previously salted) must boil fast when the vegetables are put in ; the lid may be put on in order that they may boil up quickly, but must be taken off directly the water boils. Take great care not to overcook vegetables. They must be as fresh as possible ; they must be thoroughly but quickly washed, and not allowed to lose their freshness and flavour by long soaking in water. Jerusalem Artichokes. Boil in the same manner as potatoes, adding one dessertspoonful of vinegar or lemon juice to the water, but before serving pour over them a sauce made of Milk \ pint. Butter ... I oz. Flour f oz. Pepper and salt to taste. Asparagus.