turkey should stew so slowly that it will only be thoroughly warmed, and it should in no case fall from the bones. The large body part of the turkey is never used except for soups, — Mrs. C. E. Worth, Wheeling, 111. WARMED OVER TURKEY WITH RICE.— Cook some rice in bouillon, with salt, pepper, 2 onions, a clove of garlic, and a bay leaf. When nearly done, add to it the left-over cold turkey, cut into pieces. Boil slowly until the rice is thoroughly cooked and the turkey is warmed sufficiently, and serve. — Mrs. A. C. Christy, Glen View, 111. WILD FOWL AND GAME TO ROAST WILD FOWL.— Put an onion, salt and hot water into pan and baste for 10 or 15 minutes, change the pan, put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with flour, and baste. Ducks take from 25 to 35 minutes. Do not draw or take off the heads of either; garnish with fried or toasted bread, lemon, pars- ley and currant jelly. — Mrs. Joseph King, Kenilworth, 111. WILD FOWL POT ROAST.— Wild duck, prairie chicken, and all other wild fowl should be allowed to lay in water for some time and then parboiled with carrots, onion and parsnips to draw out the wild flavor. Stuff with any preferred dressing and put into a kettle with just enough water to prevent scorching, season to taste, and cook until tender. Serve with their own gravy, thick- ened.— (Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. ROAST BIRDS. — ^Draw, and wash quickly; season with salt and pepper✪ Warmed Over Turkey. Pin a thin slice of salt pork on the ;breast. Put in a shallow pan, and bake in a hot oven 1"5 or 20 minutes. Baste often. Serve on toast with currant jelly or with bread sauce. Small birds may be 'baked in sweet potatoes, or if large, cut in halves, using the breast only. Cut the potatoes in halves length- wise, make a cavity in each half, season the bird with salt, pepper, and butter; fit it into the potato, put the other half over it, and bake till the potatoes are soft. Remove the string, tie with a bright ribbon, and serve in the potatoes, garnished with parsley. An inviting dish to serve to an invalid. Small birds are also COOK COUNTY COOK BOOK 295 broiled or stewed. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. GAME PIE. — Clean thoroughly 1 doz. birds — quail, snipe, woodcock, etc., and halve them; add about 2 qts. of water, and when it boils skim; next add salt, pepper, 1 bunoh of minced parsley, 1 onion, chopped fine, and 3 whole cloves; put in Yz lb. of salt pork, cut into dice, and let all boil till tender, care- fully keeping the birds covered with water. Thicken with 2 table- spoons of browned flour, and let it boil up, stir in piece of butter as large as an ^%^, remove from the fire and let cool. Have at hand 1 pt. of potatoes, cut into dice, also a rich crust✪ Game Pie. Put the crust around the sides of a buttered pudding dish; lay in come of the birds, then some of the potatoes, and so repeat till the dish is full. Pour in the gravy, put on the top crust slashed at the center, and bake till done.— Mrs. C. E. Worth, Whe'^lincr, Til.

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turkey should stew so slowly that it will only be thoroughly warmed, and it should in no case fall from the bones. The large body part of the turkey is never used except for soups, — Mrs. C. E. Worth, Wheeling, 111. WARMED OVER TURKEY WITH RICE.— Cook some rice in bouillon, with salt, pepper, 2 onions, a clove of garlic, and a bay leaf. When nearly done, add to it the left-over cold turkey, cut into pieces. Boil slowly until the rice is thoroughly cooked and the turkey is warmed sufficiently, and serve. — Mrs. A. C. Christy, Glen View, 111. WILD FOWL AND GAME TO ROAST WILD FOWL.— Put an onion, salt and hot water into pan and baste for 10 or 15 minutes, change the pan, put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with flour, and baste. Ducks take from 25 to 35 minutes. Do not draw or take off the heads of either; garnish with fried or toasted bread, lemon, pars- ley and currant jelly. — Mrs. Joseph King, Kenilworth, 111. WILD FOWL POT ROAST.— Wild duck, prairie chicken, and all other wild fowl should be allowed to lay in water for some time and then parboiled with carrots, onion and parsnips to draw out the wild flavor. Stuff with any preferred dressing and put into a kettle with just enough water to prevent scorching, season to taste, and cook until tender. Serve with their own gravy, thick- ened.— (Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. ROAST BIRDS. — ^Draw, and wash quickly; season with salt and pepper. Pin a thin slice of salt pork on the ;breast. Put in a shallow pan, and bake in a hot oven 1"5 or 20 minutes. Baste often. Serve on toast with currant jelly or with bread sauce. Small birds may be 'baked in sweet potatoes, or if large, cut in halves, using the breast only. Cut the potatoes in halves length- wise, make a cavity in each half, season the bird with salt, pepper, and butter; fit it into the potato, put the other half over it, and bake till the potatoes are soft. Remove the string, tie with a bright ribbon, and serve in the potatoes, garnished with parsley. An inviting dish to serve to an invalid. Small birds are also COOK COUNTY COOK BOOK 295 broiled or stewed. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. GAME PIE. — Clean thoroughly 1 doz. birds — quail, snipe, woodcock, etc., and halve them; add about 2 qts. of water, and when it boils skim; next add salt, pepper, 1 bunoh of minced parsley, 1 onion, chopped fine, and 3 whole cloves; put in Yz lb. of salt pork, cut into dice, and let all boil till tender, care- fully keeping the birds covered with water. Thicken with 2 table- spoons of browned flour, and let it boil up, stir in piece of butter as large as an ^%^, remove from the fire and let cool. Have at hand 1 pt. of potatoes, cut into dice, also a rich crust. Put the crust around the sides of a buttered pudding dish; lay in come of the birds, then some of the potatoes, and so repeat till the dish is full. Pour in the gravy, put on the top crust slashed at the center, and bake till done.— Mrs. C. E. Worth, Whe'^lincr, Til.

The Cook County cook book