The new practical housekeeping

Bird Compote. — Prepare as for roasting and fill each with a dressing made as follows : Allow for each bird the size of a pigeon one hall a hard-boiled egg, chopped fine, a tablespoon bread-crumbs, a teaspoon chopped pork ; first season the birds witt pepper ana salt, then stuff and lay them in a kettle that has a tight cover. Place over the birds a few slices of pork, add a pint water for twelve birds, dredge over them a little flour, cover, and put them in a hot oven. Let them cook until tender, then add a little cream and butter. If sauce is too thin thicken with a little flour. Potted Game. — Take any cooked remains of game and pound well together, having previously removed all skin and bone. Add to the paste pounded mace, allspice, cayenne pepper, salt, pepper, and a lump of sugar pounded. Any remains oi nam may be included witn the game, and should be of an equal Quantity. Kub the paste through a wire sieve. If no ham be adaed use an equal amount of butter. Mix it well again, and place in pots or jars, covered with either clarified butter or lard. When required for use, dish on an aspic jelly and garnish with fresh parsley. ■ Puree of Game and Rice, — This is a pretty and economical dish, coming under the head of secondary cookery. Take the remains of any kind of roast or boiled game, put into a stewpan with a gill of water, stick of celery, a little thyme, and an onion. Boil gently together. Mince meat, and pound in a mortar with a small bit of butter, and a spoonful gravy from the bones. This should be in a state of pulp ; rub through a hair sieve, put in stewpan with stock from bones, which ought to be reduced to less than a gill in quantity. Add a gill cream, a sprinkling merely of pepper, salt and nutmeg, and a teaspoon flour ; dish with rice, potato croquettes, poached eggs, and thin narrow strips of bacon as a garnish, or with merely the rice and tufts of parsley. CAKE. . 337 Spanish Stew. — Use hare, rabbit, chicken, partridge or pheasants. Cut up, wipe with damp towel and save tne giblets, rut the pieces in a pan with sweet oil and onion sliced and fried brown. Add some chopped ham and sweet herbs, season with cayenne pepper, and sufficient beef broth to cover well ; add the giblets, let simmer, skim off the grease, stir meat from the bottom, and when done add the juice of two oranges. Serve hot in covered dish. Western Pie. — Pluck and skin blackbirds or small birds of any kind, enough to fill a baking-dish of medium size, cut off heads and feet, except leaving feet on half a dozen for upper row; draw them without breaking entrails, put birds into saucepan, with enough boiling water to cover, tablespoon each butter and &our rubbed to a smooth paste to each dozen birds, and a palatable seasoning of pepper and salt, and let stew gently until tender. For every dozen small birds boil three eggs hard, remove shells, and cut eggs in halves and while birds are stewing, make a nice crust as directed in Pastry, line a bak-