The household (of the Detroit free press)

Have the hare skinned and well cleaned, stuff as you would a fowl, with a force-meat of bread crumbs, Chopped fat pork, a little sweet marjoram, onion, pepper and salt, just moistened with hot water. Sew up the hare with fine cotton, tie the legs closely to the body in a kneeling position, lay in the dripping-pan, back uppermost, pour two cups of boiling water over it, cover with another pan and bake, closely covered — except when you baste it with butter and water — for three-quarters of an hour. Uncover, baste freely with the gravy until nicely browned; dredge with flour and anoint with butter until a fine froth appears on the surface. Take up the "hare, put it on a hot dish and keep covered while you make the gravy. Strain and skim that left in the pan, season, thicken with browned flour, stir in a good spoonful of currant jelly and some chopped parsley, boil up, pour a few spoonfuls of it over the hare, and serve the rest in a gravy boat. Clip the threads and send the hare in with currant jelly around it. STEWED PIGEONS. Put the pigeons into a pot with a cup of water to keep them from burning, and a tablespoonful of butter for each one. Shut the lid down tightly and subject to a slow heat until they are of a nice dark brown, Once in a great while turn them, and see that each is well wet with the liquor. Take them out and cover in a warm place — a colander set over a pan of hot water is best — while you make the gravy. Chop the giblets of the pigeons very fine, with a little onion and parsley. Put into the gravy, pepper and salt, boil up and thicken with browned flour. 504: GAME. Return the pigeons to the pot, cover again tightly, and cook slowly until tender. If there should not be liquor enough in the pot to make the gravy, add boiling water before the giblets go in. ROAST PIGEONS. Wipe them quite dry ; truss them, and season them inside with pepper and salt, and put a piece of butter the size of a walnut in each. Put them down to a sharp fire and baste them all the time they are cooking. They will take about half an hour. Garnish them with fried parsley, and serve with a tureen of bread sauce. BROILED PIGEONS. Split them down the back, spread open, season with pepper and salt and broil over a quick, clear fire. FRIED QUAILS. Pick and clean, cut in the middle of back, fry in butter to a nice brown, salt and pepper ; now put in an earthen or porcelain lined dish, one tablespoonful of nice butter and the same of flour; stir on a slow fire until butter is dissolved, then pour in slowly two-thirds glass of water and the same quantity of wine, salt and pepper; put in your birds that are nicely fried, simmer slowly one-quarter of an hour; toast some thin slices of bread (one toast to each bird) ; put in the dish you wish to serve, laying the birds on top ; pour the gravy over all ; serve very hot. QUAILS ROASTED WITH HAM. Clean, truss and stuff as usual. Cover the entire bird with thin slices of ham or salt pork, binding all with buttered pack-thread. Roast threequarters of an hour, basting with butter and water three times, then with the dripping. When done dish with the ham laid about the body of the bird. Skim the gravy, thicken with browned flour mixed in a little cold water, pepper and salt. Boil up once and pour over the bird. REED BIRDS.