With a saucepan over the sea

cheese, salt, pepper, and }4 pint rich milk, also an onion, chopped fine. Mix the milk with the cheese, seasoning, and the yolk of an egg, and line a dish with the macaroni, fill with the slices of rabbit, and pour the sauce over all, covering with a thin layer of puff paste. Bake it i hour, turn it out, if possible, and serve with a brown or tomato sauce. With a Saucepan over the Sea FIFE PIE. (Scotland.) Cut a plump young rabbit into joints, make a forcemeat of the liver, — or chicken livers, if preferred, — parboiled and minced, bread-crumbs, 2 ounces of bacon, thyme, parsley, lemon peel, nutmeg, pepper, and salt, and yolk of an egg. Form into balls. Arrange the meat in layers, with thin slices of bacon between, and the balls here and there. Pour in one cup of consomme and a spoonful of white wine, cover with pufF paste, and bake lyi hours. Best eaten cold, as the Roman pie is better eaten hot. LARK PIE. (Pithiviers.) This is a celebrated pie, eaten only at this French town, but an excellent imitation can be made in this country, using our own reed birds. Line a dish with puiF paste, bake it 10 minutes to color it, and allow it to rise, cover this with a layer of sausage meat, and fill it with 1 2 fine birds, stuffed with a forcemeat containing truffles, then cover them with another layer of sausage meat, and another of paste. Paint the outside with yolk of egg to give a fine glaze, and bake it ij^ hours. A hole left in the centre must now be filled, pouring in a cup of melted aspic jelly, flavored with a little wine, and the pie served cold. "5 With a Saucepan over the Sea TURKEY PIE. (Amiens.) Cut into thin slices the dark meat of a cold roast turkey and half as much beef tongue. To every pound of both, allow i ounce of butter and four truffles, salt and pepper. Make a stock from the bones, gravy, and stuffing, with i pint of water, onion, carrot, and herbs, also a bayleaf ; when this has cooked i hour, reduce it to a cupful. Pour it over the meat and truffles, arranged in a dish, and cover the top with a thin layer of pastry or a thick layer of bread-crumbs. Bake i hour, serve hot or cold. DUCK PIE. (Chartres.) Line a dish with pufF paste, bake it to color it, and then fill it. Mix i pound of sausage meat with onion, parsley, salt, and pepper, chopping the onion fine. Cut into thin slices the meat of 2 fine cooked ducks, — if made of the remains of roast duck less sausage will be needed, — let these slices be left for an hour in a mixture of olive oil, pepper, onion juice, and tarragon vinegar, then drain and arrange in layers in the dish, with the sausage meat between. Cover with a fancy lid of paste, egg it to make it glaze, and bake it ij^ hours. Serve hot or cold. With a Saucepan over the Sea GOOSE PIE. (Strasburg.) Cut the meat from the bones of a roast goose, and put the bones, gravy, and stuffing in a quart of water with herbs and a carrot, celery, and an onion. When it has cooked 2 hours, strain it, and reduce it to a pint. Arrange a layer of boiled and mashed onions in a dish, along the sides and bottom, seasoned to taste, then a layer of meat, and so on, until full. Pour in the sauce, to which is added a spoonful of sherry and }i cup of stewed tomatoes. Put a lid of paste on top, and bake 2 hours. Serve hot. IMITATION PATE DE FOIES GRAS. (France.) The French make an excellent liver pie, cheaper than those of geese livers made in Strasburg. Parboil and drain a fine tender calf's liver, chop it very fine, discarding all tough bits, and adding as much cold boiled beef tongue, free from skin and fat, which must be cut into dice, i dozen mushrooms, also cut up, salt, pepper, parsley, and 2 onions minced and fried in butter. Line a dish with puff paste, fill with these, after it has beenn baked ten minutes to color it, and first adding 3